Summer Salad with Corn, Strawberries & Avocado

A sunny afternoon calls for a refreshing dish that bursts with flavor and color. This Summer Salad with Corn, Strawberries & Avocado is a delightful medley that comes together in just 20 minutes, making it perfect for quick lunches or light dinners. The combination of sweet strawberries, creamy avocado, and crunchy corn creates a delicious balance that feels like summer in every bite.

This recipe is ideal for anyone looking to enjoy a light and healthy meal during hot weather. It’s the perfect side dish for barbecues or picnics and can even be prepped ahead of time, allowing the flavors to meld beautifully in the fridge for up to 30 minutes before serving.

Why You’ll Love This Recipe

• The sweet crunch of fresh corn pairs perfectly with juicy strawberries.
• Creamy avocado adds richness and a satisfying texture.
• It’s quick to prepare, ready in just 20 minutes.
• The vibrant colors make it an eye-catching addition to any table.

What You’ll Need

Get ready to create a colorful and delicious summer salad!

For the Salad

• 1 ear of corn, husks removed
• 1 long English cucumber, chopped
• 2 cups cherry tomatoes, halved (vine-ripened if possible!)
• 1/2 an avocado, cubed
• 2 cups fresh strawberries, quartered
• 1/2 cup fresh basil, chopped
• 1/3 cup crumbled feta

For the Dressing

• 1/2 a lemon, juice only
• 2 tbsp olive oil
• Salt + pepper, to taste

Use fresh lemon juice for best flavor.

Substitutions & Swaps

• Substitute any fresh herb for basil.
• Use goat cheese instead of feta.
• Replace corn with canned corn for convenience.
• Use honey or agave for a sweeter dressing.

How to Make It

Follow these steps to create your refreshing salad.

Steam the Corn

Start by bringing a large pot of water to a boil. Once boiling, you can either add the ear of corn straight into the water or place it in a steamer basket. Cover with a lid and let steam for 5 minutes.

Chop the Vegetables

While the corn steams, chop up all other ingredients! This includes the strawberries, cherry tomatoes, cucumber, and avocado. Crumble the feta, chop the fresh basil, and set aside.

Cut the Corn

Once the corn is done, remove it from the water and allow it to cool for a few minutes (until it’s comfortable to touch). Using a large knife, place the corn upright and slice the kernels off into a bowl.

Combine the Ingredients

In a large salad bowl, add the kernels of corn, sliced strawberries, cherry tomatoes, cucumber, and avocado chunks. Sprinkle with crumbled feta, chopped basil, olive oil, freshly-squeezed lemon juice, salt, and pepper. Toss everything to combine.

Chill and Serve

You can enjoy this salad immediately, or place it in the fridge for 30 mins to allow it to cool!

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, ingredients don’t freeze well.
Reheat: not applicable; serve cold.

Tips for Best Results

• Use fresh and ripe produce for maximum flavor.
• Steam the corn until tender but still crisp for the best texture.
• Make sure to toss the salad gently to avoid mashing the avocado.
• Allowing the salad to chill enhances the flavors and freshness.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with crusty bread for a light lunch.
• Bring it to a potluck or summer gathering to impress guests.