Strawberry Avocado Corn Salad Recipe

Introduction

This vibrant Strawberry Avocado Corn Salad is a refreshing mix of sweet, tangy, and creamy flavors perfect for any season. Combining grilled corn, fresh berries, and creamy avocado, it makes a delightful side dish or light meal.

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

1. Step 1: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle the corn on the cob with 1/2 tablespoon of olive oil and season with salt and pepper. Using tongs, place the corn on the grill and cook, turning occasionally, until grill marks appear and kernels are tender, about 10 minutes. Remove from heat and let cool, then slice the kernels off the cobs.
2. Step 2: In a small bowl, whisk together 1 1/2 tablespoons olive oil, balsamic vinegar, honey, stone ground mustard, and coarse salt to make the vinaigrette.
3. Step 3: In a large bowl, combine the spring mix, chopped kale, sliced strawberries, blueberries, pistachios, diced avocado, crumbled goat cheese, fresh basil, fresh mint, and grilled corn kernels. Drizzle with the honey mustard vinaigrette and toss gently to combine. Add fresh ground black pepper to taste. Serve immediately.

Tips & Variations

• For extra crunch, toast the pistachios lightly before adding them to the salad.
• Substitute goat cheese with feta or burrata for a different creamy texture.
• If fresh corn isn’t available, use thawed frozen corn and lightly sauté it to add a bit of color and flavor.
• Add a squeeze of fresh lime juice for a brighter, citrusy note.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly; to reduce this, toss the avocado with a little lemon juice before adding it to the salad. Keep the vinaigrette separate if possible and dress only before serving. Reheat is not recommended; enjoy chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. For best results, sauté the corn lightly in a pan to bring out flavor and mimic the texture of grilled corn.

Is this salad suitable for vegans?

The recipe contains goat cheese, which is not vegan, but you can substitute it with a plant-based cheese alternative or omit it altogether for a fully vegan salad.

Strawberry Avocado Corn Salad Recipe

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4.6 from 772 reviews

A vibrant and fresh Strawberry Avocado Corn Salad combining sweet grilled corn, juicy strawberries, creamy avocado, and tangy goat cheese with a flavorful honey mustard vinaigrette. Perfect for a light lunch or a refreshing side dish.

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

Ingredients

Scale 1x2x3x

Salad 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

Vinaigrette Ingredients

• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 teaspoon honey
• 2 teaspoons stone ground mustard
• 1/8 teaspoon coarse salt

Instructions

1. Grill the corn: Preheat a cast iron grill pan or outdoor grill to medium-high heat. Drizzle the corn on the cob with 1/2 tablespoon olive oil, sprinkle with salt and pepper to taste. Using tongs, place the corn on the grill. Cook each side until grill marks appear and kernels are tender, about 10 minutes total. Remove from heat and allow to cool, then slice kernels off the cob and set aside.
2. Make the vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, stone ground mustard, and coarse salt until well combined to create the honey mustard vinaigrette.
3. Assemble the salad: In a large bowl, combine the spring mix baby greens, roughly chopped kale, diced strawberries, pistachios, blueberries, diced avocado, grilled corn kernels, crumbled goat cheese, fresh basil, and fresh mint. Drizzle the prepared vinaigrette over the salad and gently toss to coat. Season with fresh ground black pepper to taste. Serve immediately for the best freshness and flavor.

Notes

• Grilling the corn adds a smoky flavor that enhances the sweetness; you can also boil or roast if preferred.
• Use fresh, ripe strawberries and avocado for the best texture and taste.
• The salad is best served immediately to keep the avocado from browning and greens crisp.
• Pistachios can be substituted with pecans or almonds for a different nutty flavor.
• If you prefer a vegan version, omit the goat cheese or substitute with a plant-based cheese alternative.

Keywords: Strawberry Avocado Corn Salad, grilled corn salad, summer salad, fresh fruit salad, goat cheese salad, healthy salad recipe