Hey friends, let me tell you about my latest obsession: this Summer Salad With Corn, Strawberries & Avocado. It’s like summer decided to throw a party in a bowl. I whipped it up for a backyard barbecue last weekend, and it vanished faster than my famous ribs. Here’s the lowdown on how I make this colorful, healthy dish that screams warm weather vibes.

Why This Salad Steals the Show

I love a dish that’s as easy as it is delicious. This salad comes together in about 20 minutes, with minimal cooking. The combo of sweet corn, juicy strawberries, and creamy avocado is a game-changer. It’s perfect for a casual hangout or a fancy picnic.

Fresh, seasonal ingredients are the heart of this dish. When corn and strawberries are at their peak, they burst with flavor. I toss in some crisp veggies and a zesty dressing to tie it all together. Trust me, it’s a crowd-pleaser every time.

You can serve it as a side or make it the star of the meal. I’ve paired it with grilled chicken, shrimp, or even as a salsa with tortilla chips. It’s versatile, nutritious, and always leaves people asking for the recipe.

Summer Salad with Corn, Strawberries & Avocado Recipe

Ingredients: Fresh and Simple

Here’s what I use to make this salad pop. Each ingredient brings something special to the table. Prep them right, and you’re halfway to a masterpiece.

• Corn (2 ears or 1 cup frozen, thawed): I prefer fresh corn, boiled for 3-4 minutes until tender but still crisp. Cut the kernels off the cob once cooled. If using frozen, thaw and pat dry for that fresh crunch.
• Strawberries (1 cup, hulled and sliced): Pick ripe, red strawberries for maximum sweetness. Hull them and slice into bite-sized pieces. They add a juicy, sweet-tart kick.
• Avocado (1 large, ripe but firm): Choose an avocado that yields slightly to pressure. Dice it into small chunks to avoid mushiness. Scoop it out right before mixing to keep it fresh.
• Cherry Tomatoes (1 cup, halved): These little gems bring juicy bursts of flavor. Halve them for easy eating. Opt for ripe ones with shiny, firm skins.
• Cucumber (½ cup, diced): I use seedless cucumbers for extra crunch. Dice them small, leaving the skin on for color and texture. They add a refreshing bite.
• Red Onion (¼ cup, thinly sliced): Thinly slice for a mild, sweet crunch. Soak in cold water for 10 minutes if you want to tone down the bite. It adds a subtle sharpness.
• Fresh Basil (2 tbsp, chopped): Tear or chop fresh basil leaves for a fragrant, herbaceous note. It elevates the salad’s summery vibe. Use fresh, not dried, for best flavor.
• Feta Cheese (¼ cup, crumbled): Crumble feta for a tangy, salty contrast. It melts slightly into the salad, adding creaminess. Use goat cheese if you prefer a milder tang.
• Lime Juice (2 tbsp, freshly squeezed): Squeeze fresh limes for a bright, zesty kick. It ties the flavors together and keeps the avocado from browning. Don’t skimp here.
• Olive Oil (2 tbsp): Use extra-virgin olive oil for a smooth, rich base. It blends the dressing beautifully. Drizzle sparingly to avoid greasiness.
• Salt (½ tsp): A pinch of sea salt enhances every flavor. Add to taste, but don’t overdo it. It brings out the sweetness of the corn and strawberries.
• Black Pepper (¼ tsp): Freshly ground pepper adds a subtle warmth. Grind it fresh for the best aroma. A little goes a long way.

Tools You’ll Need

I keep it simple in the kitchen. A sharp knife and cutting board are your best friends for chopping. Grab a large mixing bowl for tossing everything together. You’ll also need a pot for boiling corn and a small bowl for the dressing.

A good pair of tongs helps with corn prep. If you’re grilling, a BBQ or grill pan works wonders. I use a citrus juicer for the limes—it’s a time-saver. That’s it; no fancy gadgets required.

Step-by-Step: How I Make It

Let me walk you through how I put this salad together. It’s straightforward, but a few tricks make it shine. Follow these steps, and you’ll have a bowl of summer magic.

Step 1: Cook the Corn

I start with the corn since it’s the only thing that needs cooking. Boil a pot of water and toss in the husked corn for 3-4 minutes. Once it’s tender but still crisp, let it cool, then slice the kernels off the cob. If I’m feeling fancy, I grill it for a smoky char.

Step 2: Prep the Produce

While the corn cools, I get chopping. Hull and slice the strawberries, halve the cherry tomatoes, and dice the cucumber into small pieces. I thinly slice the red onion and soak it in cold water to mellow the flavor.

Step 3: Dice the Avocado

Avocado is the star, so I handle it carefully. I cut it in half, remove the pit, and dice it into small chunks right in the skin. Scoop it out with a spoon and set it aside to add last. This keeps it from getting mushy.

Step 4: Make the Dressing

In a small bowl, I whisk together lime juice, olive oil, salt, and pepper. It’s simple but punchy. Taste and adjust the lime or salt if needed. Sometimes I add a pinch of chili flakes for a little heat.

Step 5: Toss It All Together

In a large bowl, I combine the corn, strawberries, tomatoes, cucumber, and onion. I gently fold in the avocado to keep it intact. Then, I drizzle the dressing over everything and toss lightly. Finally, I sprinkle in the feta and chopped basil for that extra wow factor.

Step 6: Serve and Enjoy

I serve this salad right away for maximum freshness. If I’m prepping ahead, I hold off on adding the avocado and dressing until just before serving. It’s perfect chilled or at room temperature, depending on the vibe.

Why This Salad Works

This salad is a balance of textures and flavors. The corn’s crunch pairs with the strawberries’ sweetness and the avocado’s creaminess. Feta adds a salty tang, while the lime dressing brings it all together.

It’s also packed with nutrition. Avocados bring healthy fats and fiber, while strawberries and tomatoes load up on antioxidants. Corn adds carbs for energy, making it a well-rounded dish.

I love how flexible it is. Swap strawberries for peaches or blueberries, or add black beans for protein. It’s forgiving and lets you play with what’s in season.

Tips for the Best Salad

Over the years, I’ve learned a few tricks to make this salad perfect. Use fresh, in-season corn for the best flavor—frozen or canned just isn’t the same. Pick firm avocados to avoid a mushy mess. If you’re making it ahead, prep the ingredients separately and combine them at the last minute.

Grilling the corn adds a smoky depth that’s worth the extra step. Don’t skip the fresh basil; it’s a game-changer. And always taste the dressing before adding it—balance is key.

Pairing Ideas

This Summer Salad With Corn, Strawberries & Avocado is a chameleon. I’ve served it with grilled shrimp for a light summer dinner. It’s amazing with BBQ chicken or ribs at a cookout. For a vegetarian twist, pair it with a quinoa bowl or stuffed peppers.

It also doubles as a salsa with tortilla chips. I’ve even used leftovers as a taco topping—talk about versatile. Wash it down with a crisp white wine or a cold lemonade for the full summer experience.

Storing and Make-Ahead Tips

This salad is best fresh, but you can stretch it to the next day. Store leftovers in an airtight container in the fridge for up to 24 hours. The avocado might brown slightly, but lime juice helps slow that down.

For make-ahead, prep the corn, strawberries, tomatoes, cucumber, and onion a day in advance. Store them separately in the fridge. Add the avocado, feta, basil, and dressing right before serving to keep everything crisp.

Nutritional Breakdown

This salad isn’t just tasty—it’s good for you. A 1-cup serving has about 150-200 calories, depending on portions. You get roughly 4g of fiber, 10g of healthy fats, and 5g of protein. It’s rich in vitamins C, K, and E, plus potassium and antioxidants.

The avocado provides heart-healthy monounsaturated fats. Strawberries and tomatoes pack a punch of antioxidants like lycopene and vitamin C. Corn adds a dose of carbs for energy, while feta brings a bit of protein.

Variations to Try

I love switching things up to keep this salad exciting. Try swapping strawberries for mango or peaches for a tropical twist. Add black beans or chickpeas for extra protein. If you’re not into feta, goat cheese or queso fresco works great.

For a spicy kick, toss in some diced jalapeño or a pinch of chili flakes. You can also serve it over greens like arugula or spinach for a heartier dish. If you’re vegan, skip the cheese and add toasted pepitas for crunch.

Why It’s Perfect for Gatherings

This salad is a hit at any gathering. It’s colorful, so it looks stunning on the table. It’s easy to scale up for a crowd—just double or triple the ingredients. Plus, it’s gluten-free and can be made vegan, so it suits most diets.

I’ve brought it to potlucks, picnics, and BBQs, and it’s always the first dish to disappear. The bright flavors and fresh ingredients make it universally loved. It’s also budget-friendly when you use seasonal produce.

My Personal Spin

The first time I made this, I was skeptical about strawberries in a savory salad. But one bite, and I was hooked. The sweet-tart berries play so well with the creamy avocado and crisp corn. It’s like a love letter to summer.

I’ve tweaked it over time, adding feta for extra tang and basil for freshness. Sometimes, I grill the corn for that smoky edge. It’s become my signature dish, and I’m thrilled to share it with you all.

Frequently Asked Questions

Can I use frozen or canned corn instead of fresh?

Yes, but fresh corn gives the best flavor and crunch. If using frozen, thaw and pat dry. Canned corn works in a pinch, but drain and rinse it well.

How do I keep the avocado from browning?

Lime juice helps slow oxidation. Add the avocado just before serving. Store leftovers in an airtight container with plastic wrap pressed against the surface.

Can I make this salad ahead of time?

Prep the corn, strawberries, tomatoes, cucumber, and onion up to a day ahead. Store separately in the fridge. Add avocado, feta, basil, and dressing right before serving.

What can I substitute for strawberries?

Peaches, mangoes, or blueberries are great alternatives. They bring a similar sweet-tart balance. Use whatever’s fresh and in season.

Is this salad vegan or gluten-free?

It’s naturally gluten-free. To make it vegan, skip the feta or use a plant-based cheese. The rest of the ingredients are vegan-friendly.

How long does it last in the fridge?

It’s best eaten fresh, but leftovers last up to 24 hours in an airtight container. The avocado may brown slightly, and the strawberries can get soggy.

Can I add protein to make it a main dish?

Absolutely! Grilled chicken, shrimp, or tofu are great additions. You can also toss in black beans or chickpeas for a vegetarian protein boost.