Strawberry Avocado Corn Salad

Fresh summer salad note

This salad mixes sweet corn, berries, and avocado for a bright summer dish. It tastes fresh, light, and a little creamy from the goat cheese.

introduction

This Strawberry Avocado Corn Salad is quick to make and full of color. If you like fruity desserts with berries after your meal, check a linked strawberry shortcake and blueberry muffins recipe for a sweet finish.

why make this recipe

• It comes together fast.
• It uses fresh summer produce.
• It works as a side dish or light meal.
• It is bright, sweet, and slightly tangy.

how to make Strawberry Avocado Corn Salad

1. Grill the corn until you see char marks, then cool and cut kernels off the cob.
2. Whisk the vinaigrette in a small bowl.
3. In a large bowl, mix greens, kale, strawberries, blueberries, avocado, pistachios, basil, and mint.
4. Add the cooled corn and crumbled goat cheese.
5. Drizzle with the 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
• 1/4 cup blueberries
• 1/2 avocado, diced
• 3 tablespoons shelled pistachios
• 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

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 add salt and pepper as desired. Place on the heated grill using tongs. Cook each side until grill marks form on the kernels, about 10 minutes total. Remove from heat and let cool. Slice corn kernels off the cob and set aside.
• Make the vinaigrette: Whisk together all vinaigrette ingredients in a small bowl.
• Assemble the salad: In a large bowl, combine all salad ingredients including the cooked corn kernels, drizzle with honey mustard vinaigrette, and toss gently. Serve immediately.

how to serve Strawberry Avocado Corn Salad

• Serve right after tossing so the avocado stays fresh.
• Put it next to grilled chicken or fish.
• Offer extra goat cheese or pistachios on the side for guests to add.

how to store Strawberry Avocado Corn Salad

• Store in an airtight container in the fridge for up to 1 day.
• Keep dressing separate if you plan to store the salad longer.
• If you store dressed salad, expect the greens to wilt and the avocado to brown fast.

tips to make Strawberry Avocado Corn Salad

• Grill corn until slightly charred for best flavor.
• Use ripe, firm strawberries and a ripe but firm avocado.
• Chop herbs roughly so you still see small green pieces.
• Toss gently to avoid smashing the avocado.
• Taste the vinaigrette and adjust salt, pepper, or honey to your liking.

variation (if any)

• Swap goat cheese for feta for a sharper tang.
• Use toasted almonds or pecans instead of pistachios.
• Add cooked quinoa for extra bulk and protein.
• Use lime juice instead of balsamic for a lighter, citrus twist.

FAQs

Q: Can I use frozen corn?
A: Yes. Thaw and lightly pan-roast it to get a bit of color before adding.

Q: Can I prep this ahead of time?
A: Prep the corn, chop the fruit, and make the dressing ahead. Combine and dress just before serving.

Q: Is this salad vegan-friendly?
A: To make it vegan, skip the goat cheese and use maple syrup instead of honey.

Q: Can I make this for a large group?
A: Double or triple the ingredients and toss in a very large bowl just before serving to keep it fresh.

Strawberry Avocado Corn Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: American
• Diet: Vegetarian

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Description

A fresh and colorful summer salad featuring sweet corn, berries, and creamy avocado, topped with goat cheese.

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Ingredients

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• 2 ears of sweet corn
• 2–3 cups spring mix baby greens
• 2–3 cups kale, roughly chopped
• 1 1/2 cups strawberries, diced
• 1/4 cup blueberries
• 1/2 avocado, diced
• 3 tablespoons shelled pistachios
• 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

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Instructions

1. 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 add salt and pepper as desired. Place on the heated grill using tongs. Cook each side until grill marks form on the kernels, about 10 minutes total. Remove from heat and let cool. Slice corn kernels off the cob and set aside.
2. Make the vinaigrette: Whisk together all vinaigrette ingredients in a small bowl.
3. Assemble the salad: In a large bowl, combine all salad ingredients including the cooked corn kernels, drizzle with honey mustard vinaigrette, and toss gently. Serve immediately.

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Notes

For best flavor, grill corn until slightly charred. Store in an airtight container in the fridge for up to 1 day.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 8g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 15mg