Summer Salad with Corn, Strawberries & Avocado

A warm summer evening, the sun setting slowly in the sky, is the perfect backdrop for enjoying a vibrant Summer Salad with Corn, Strawberries & Avocado. This refreshing dish takes just 20 minutes to prepare, and it works wonderfully due to the delightful combination of sweet strawberries, ripe avocado, and crunchy cucumbers paired with the heartiness of corn.

This recipe is for those who crave bright, seasonal flavors and want a quick yet impressive side dish for summer barbecues or picnics. It’s perfect to enjoy fresh but can also be made ahead and stored in the fridge for up to 30 minutes before serving.

Why You’ll Love This Recipe

• The contrast in textures makes each bite exciting.
• Juicy strawberries and crunchy cucumbers create a refreshing flavor profile.
• The vibrant colors make it visually appealing on any table.
• It’s incredibly easy to prepare, requiring minimal cooking skills.

What You’ll Need

Gather these ingredients to create your delicious summer salad.

For the Salad

• 1 ear of corn, husks removed
• 1 long English cucumber, chopped
• 2 cups cherry tomatoes, chopped (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

Fresh basil can be replaced with mint.

Substitutions & Swaps

• Use canned corn instead of fresh.
• Feta can be swapped for goat cheese.
• Substituting lime juice for lemon is a tasty option.
• Balsamic vinegar works well in place of olive oil.

How to Make It

Follow these easy steps for your summer salad.

1. Steam the Corn

Bring 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.

2. Chop the Ingredients

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.

3. Remove 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.

4. Combine the Salad

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

5. Chill or Serve

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

How to Store It

Fridge: store in an airtight container for up to 1 day.
Freezer: no, the ingredients do not freeze well.
Reheat: not applicable, serve cold or at room temperature.

Tips for Best Results

• Use fresh, ripe strawberries for the best flavor.
• Let the salad sit for a few minutes to meld the flavors.
• Adjust the seasoning to your taste preference before serving.
• Serve the salad immediately for optimum freshness.

Serving Suggestions

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