Print

Summer Salad with Corn, Strawberries & Avocado Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

A vibrant and refreshing Summer Salad featuring sweet steamed corn, juicy strawberries, creamy avocado, crisp cucumber, and tangy feta. This easy-to-make salad combines seasonal produce with fresh basil and a lemon-olive oil dressing, perfect for summer BBQs, picnics, or light meals.

Ingredients

Vegetables & Fruits

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

Dairy

  • 1/3 cup crumbled feta

Dressing

  • 1/2 a lemon, juice only
  • 2 Tbsp olive oil
  • Salt + 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 water or place it in a steamer basket. Cover with a lid and steam the corn for 5 minutes until tender.
  2. Prepare Other Ingredients: While the corn is steaming, chop the strawberries into quarters, halve the cherry tomatoes if desired, cube the avocado, chop the cucumber into bite-sized pieces, crumble the feta cheese, and chop the fresh basil. Set these aside.
  3. Cut Corn Kernels: Once the corn has finished steaming, remove it from the pot and allow it to cool for a few minutes until it is comfortable to touch. Stand the corn upright on a cutting board and slice off the kernels into a large salad bowl.
  4. Combine Salad: To the bowl with corn kernels, add the prepared strawberries, cherry tomatoes, chopped cucumber, and avocado chunks. Sprinkle the crumbled feta and chopped basil on top.
  5. Add Dressing and Toss: Drizzle the olive oil and freshly squeezed lemon juice over the salad. Season with salt and pepper to taste. Toss all the ingredients gently but thoroughly to combine the flavors evenly.
  6. Serve or Chill: You can enjoy this salad immediately or cover and refrigerate for 30 minutes to allow the flavors to meld and the salad to chill before serving.

Notes

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

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