A bright, fresh salad that mixes sweet corn, ripe strawberries, and creamy avocado for a simple summer dish.
introduction
This Strawberry Avocado Corn Salad combines sweet, crunchy, and creamy flavors in one bowl. You can use grilled corn or follow an alternate method like the air fryer corn on the cob guide to cook your corn. It is quick to make, colorful, and great for warm days.
why make this recipe
Make this salad because it is:
- Fast to prepare.
- Full of fresh flavors and textures.
- Good as a side or light main.
- Healthy with fruits, veggies, and a bit of cheese and nuts.
how to make Strawberry Avocado Corn Salad
- Grill the corn: Preheat a cast iron grill pan at medium-high heat or heat an outdoor grill. Drizzle corn on the cob with 1/2 tablespoon olive oil and add salt and pepper as you like. Using tongs, place corn on the heated grill. Cook each side until grill marks form on the kernels, about 10 minutes total. Remove from heat and let cool. Slice kernels off the cob and set aside.
- Make the vinaigrette: Whisk together 2 tablespoons extra virgin olive oil, 2 teaspoons balsamic vinegar, 1 teaspoon honey, 2 teaspoons stone ground mustard, and 1/8 teaspoon coarse salt in a small bowl.
- Assemble the salad: In a large bowl combine 2-3 cups spring mix baby greens, 2-3 cups roughly chopped kale, the cooked corn kernels, 1 1/2 cups diced strawberries, 1/4 cup blueberries, 1/2 diced avocado, 3 tablespoons shelled pistachios, 2 ounces crumbled goat cheese, 1 tablespoon roughly minced fresh basil, 1 tablespoon roughly minced fresh mint, and fresh ground black pepper to taste. Drizzle with the honey mustard vinaigrette and toss gently. Serve right away.
Ingredients :
2 ears of sweet corn, 2-3 cups spring mix baby greens, 2-3 cups kale, roughly chopped, 1 1/2 cups strawberries, diced, 3 tablespoons shelled pistachios, 1/4 cup blueberries, 1/2 avocado, diced, 2 ounces goat cheese, crumbled, 1 tablespoon fresh basil, roughly minced, 1 tablespoon fresh mint, roughly minced, Fresh ground black pepper to taste, 2 tablespoon extra virgin olive oil, 2 teaspoons balsamic vinegar, 1 teaspoon honey, 2 teaspoons stone ground mustard, 1/8 teaspoon coarse salt
Directions :
- Grill the corn: Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1/2 tablespoon olive oil and salt and pepper as desired. Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob and set aside.
- Make the vinaigrette: Whisk together all ingredients for the vinaigrette in a small bowl.
- Assemble the salad: Combine all ingredients for the salad in a large bowl, including the cooked corn kernels. Drizzle with honey mustard vinaigrette. Serve immediately.
how to serve Strawberry Avocado Corn Salad
Serve this salad immediately after dressing so avocado stays fresh and greens stay crisp. It pairs well with grilled chicken, fish, or as a side at a picnic. For a fuller meal, add cooked quinoa or grilled shrimp.
how to store Strawberry Avocado Corn Salad
Store leftover salad in an airtight container in the fridge for up to 1 day. To keep avocado from browning, add avocado just before serving. Store vinaigrette separately for up to 3 days.
tips to make Strawberry Avocado Corn Salad
- Use fresh, ripe strawberries and a firm-ripe avocado for best texture.
- Cool the grilled corn completely before cutting kernels to avoid soggy salad.
- Toss gently so avocado and berries do not break apart.
- Taste and add salt, pepper, or a bit more honey if you like it sweeter.
variation (if any)
- Add cooked shrimp or grilled chicken for protein.
- Swap goat cheese for feta for a tangy change.
- Use roasted corn if you don’t have a grill.
- Replace pistachios with sliced almonds or toasted pepitas.
FAQs
Q: Can I use canned or frozen corn?
A: Yes. Thaw and drain frozen corn and roast or sauté it for a few minutes. Drain canned corn well and pat dry before adding.
Q: How do I keep the avocado from browning?
A: Add avocado just before serving and store leftovers in an airtight container with a little lemon juice if you must keep it longer.
Q: Is this salad good for meal prep?
A: Partially. Prep the vinaigrette and chop ingredients ahead, but add avocado and dressing only when ready to eat to keep texture fresh.
Strawberry Avocado Corn Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
A bright, fresh salad that mixes sweet corn, ripe strawberries, and creamy avocado for a simple summer dish.
Ingredients
- 2 ears of sweet corn
- 2–3 cups spring mix baby greens
- 2–3 cups kale, roughly chopped
- 1 1/2 cups strawberries, diced
- 3 tablespoons shelled pistachios
- 1/4 cup blueberries
- 1/2 avocado, diced
- 2 ounces goat cheese, crumbled
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh mint, roughly minced
- Fresh ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons stone ground mustard
- 1/8 teaspoon coarse salt
Instructions
- Grill the corn: Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1/2 tablespoon olive oil and salt and pepper as desired. Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob and set aside.
- Make the vinaigrette: Whisk together all ingredients for the vinaigrette in a small bowl.
- Assemble the salad: Combine all ingredients for the salad in a large bowl, including the cooked corn kernels. Drizzle with honey mustard vinaigrette. Serve immediately.
Notes
Serve this salad immediately after dressing so avocado stays fresh and greens stay crisp. It pairs well with grilled chicken, fish, or as a side at a picnic. For a fuller meal, add cooked quinoa or grilled shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
