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Summer Salad with Corn, Strawberries & Avocado Recipe

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4 from 7 reviews

This Summer Salad with Corn, Strawberries & Avocado is a refreshing blend of fresh, seasonal fruits and vegetables. Perfect for a summer BBQ or picnic, it combines sweet corn, juicy strawberries, creamy avocado, crisp cucumber, vine-ripened cherry tomatoes, and aromatic basil, all topped with crumbled feta and a light lemon-olive oil dressing. Quick to prepare and bursting with vibrant flavors, this salad celebrates the best of summer produce.

Ingredients

Vegetables

  • 1 ear of corn, husks removed
  • 1 long English cucumber, chopped
  • 2 cups cherry tomatoes (vine-ripened if possible)

Fruits

  • 1/2 an avocado, cubed
  • 2 cups fresh strawberries, quartered
  • 1/2 a lemon, juice only

Herbs and Cheese

  • 1/2 cup fresh basil, chopped
  • 1/3 cup crumbled feta cheese

Dressings and Seasonings

  • 2 Tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Steam the corn: Bring a large pot of water to a boil. Add the ear of corn directly into the boiling water or place it in a steamer basket. Cover with a lid and steam for 5 minutes until the corn is tender.
  2. Prepare the other ingredients: While the corn steams, chop the strawberries, cherry tomatoes, cucumber, and cube the avocado. Crumble the feta cheese and chop the fresh basil. Set all aside.
  3. Slice corn kernels: Once steamed, remove the corn from water and let it cool for a few minutes until comfortable to handle. Stand the corn upright on a cutting board and carefully slice off the kernels into a large salad bowl.
  4. Combine salad: Add the chopped strawberries, cherry tomatoes, cucumber, and avocado chunks to the bowl with the corn kernels. Sprinkle with crumbled feta and chopped basil.
  5. Add dressing and season: Drizzle the olive oil and freshly squeezed lemon juice over the salad. Season with salt and pepper to taste. Toss everything gently to combine all flavors.
  6. Serve or chill: You can enjoy the salad immediately or refrigerate it for 30 minutes to let the flavors meld and serve it cool.

Notes

  • Best enjoyed immediately, but the salad will keep for up to 1 day if stored in an airtight container in the refrigerator.
  • If preparing in advance, add avocado, lemon juice, and olive oil just before serving to prevent sogginess.

Find it online: https://recipesbyliza.com/summer-salad-with-corn-strawberries-and-avocado-recipe/