I didn’t expect a simple salad to steal the spotlight at my table, but this Strawberry Avocado Corn Salad Recipe absolutely did. After making it for the first time, I was amazed at how fresh, colorful, and flavorful it turned out.

The sweet strawberries, creamy avocado, and juicy corn create the perfect summer combination. Every bite feels light yet satisfying. If you love vibrant salads that look beautiful and taste even better, this recipe is one you’ll want to make again and again.

Ingredients

Here’s everything you need, along with helpful tips to get the best results.

• 2 ears sweet corn – Fresh corn works best for natural sweetness and crisp texture. Grilling enhances flavor with a slight smoky char.
• 2–3 cups spring mix baby greens – Provides a light, tender base that balances heavier ingredients.
• 2–3 cups kale, roughly chopped – Adds heartiness and extra nutrients. Remove thick stems for better texture.
• 1½ cups strawberries, diced – Use ripe but firm strawberries so they hold their shape and don’t become mushy.
• 3 tablespoons shelled pistachios – Adds crunch and a slightly buttery flavor. Lightly toasted pistachios enhance taste.
• ¼ cup blueberries – Brings extra color and bursts of sweetness.
• ½ avocado, diced – Choose a ripe but firm avocado for creamy texture without becoming too soft.
• 2 ounces goat cheese, crumbled – Tangy and creamy, it balances the sweetness of the fruit beautifully.
• 1 tablespoon fresh basil, roughly minced – Adds a subtle sweet and aromatic flavor.
• 1 tablespoon fresh mint, roughly minced – Provides a refreshing cool finish.
• Fresh ground black pepper to taste – Enhances and balances the sweetness.

For the Honey Mustard Vinaigrette

• 2 tablespoons extra virgin olive oil – Forms the base of the dressing and adds richness.
• 2 teaspoons balsamic vinegar – Gives tangy depth and mild sweetness.
• 1 teaspoon honey – Naturally sweetens the vinaigrette.
• 2 teaspoons stone ground mustard – Adds texture and a slight zing.
• ⅛ teaspoon coarse salt – Brings all flavors together.

Note: This recipe serves about 4 people as a side dish.

Variations

This salad is incredibly flexible. You can easily adjust it to suit your preferences.

• Dairy-free option: Skip the goat cheese or use a plant-based alternative.
• Vegan version: Replace honey with maple syrup or agave.
• Add protein: Grilled chicken, shrimp, or chickpeas turn it into a complete meal.
• Nut swaps: Try almonds, pecans, or sunflower seeds instead of pistachios.
• Extra flavor boost: Add a squeeze of fresh lemon juice or a sprinkle of chili flakes.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes

Equipment You Need

• Grill or grill pan – To cook and lightly char the corn.
• Large mixing bowl – For tossing the salad ingredients.
• Small bowl – To whisk together the dressing.
• Whisk or fork – Helps emulsify the vinaigrette.
• Sharp knife – For clean, precise chopping.
• Cutting board – Safe prep surface.

How to Make Strawberry Avocado Corn Salad Recipe?

This recipe comes together quickly and easily. Just follow these simple steps.

Prepare the Corn

Lightly brush the corn with olive oil and grill over medium-high heat. Turn occasionally until tender and slightly charred. Let it cool before slicing the kernels off the cob.

Make the Honey Mustard Vinaigrette

In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, and salt. Whisk until smooth and well combined. Taste and adjust seasoning if needed.

Assemble the Salad

In a large bowl, combine spring mix, kale, strawberries, blueberries, pistachios, avocado, and grilled corn. Drizzle with the vinaigrette and toss gently. Sprinkle goat cheese on top and finish with fresh black pepper before serving.

This salad pairs beautifully with creamy main dishes like chicken-in-a-creamy-parmesan-and-sundried-tomato-sauce-recipe or comforting bowls such as healthier-slow-cooker-creamy-tortellini-vegetable-soup-recipe for a balanced and satisfying meal.

Additional Tips for Making This Recipe Better

From my experience, these little tricks make a big difference:

• I always let the corn cool completely before mixing it in so the greens stay crisp.
• I gently massage the kale for a minute if it feels too tough — it softens beautifully.
• I add the avocado just before serving to prevent browning.
• I toss the salad lightly to avoid crushing the berries.
• I serve the dressing on the side if making it ahead for guests.

How to Serve Strawberry Avocado Corn Salad Recipe?

This salad looks stunning when served in a wide, shallow bowl that shows off its bright colors. Garnish with a few extra strawberries, herbs, or crumbled goat cheese on top for presentation. It pairs wonderfully with grilled chicken, seafood, burgers, or even as part of a summer brunch spread. For an elegant touch, serve it chilled with lemon wedges on the side.

Nutritional Information

Here’s an approximate nutritional overview per serving:

• Calories: Moderate and suitable for a light meal or side dish
• Protein: Light amount from nuts and cheese
• Carbohydrates: Natural sugars from fruit and fiber from corn and greens
• Fat: Healthy fats from avocado and olive oil

(Nutritional values may vary depending on exact ingredient amounts.)

Make Ahead and Storage

Storing

Store undressed salad components separately in airtight containers in the refrigerator for up to 2 days. Keep dressing in a sealed jar and add just before serving.

Freezing

This salad is not suitable for freezing. Fresh fruits and avocado lose texture once thawed.

Reheating

No reheating is required. This is a fresh, chilled salad. Simply toss again before serving if stored.

Why You’ll Love This Recipe?

This salad is refreshing, colorful, and full of balanced flavors. Here’s why it stands out:

• Quick and Easy: Ready in just 20 minutes, making it perfect for busy days.
• Beautiful Presentation: The bright colors make it visually impressive.
• Fresh and Flavorful: Sweet, creamy, tangy, and crunchy in every bite.
• Versatile: Easily customizable with different proteins or toppings.
• Perfect for Summer: Light yet satisfying for warm weather meals.

Ben Carraoli

Strawberry Avocado Corn Salad Recipe

I didn’t expect a simple salad to steal the spotlight at my table, but this Strawberry Avocado Corn Salad absolutely did. After making it for the first time, I was amazed at how fresh, colorful, and flavorful it turned out. The sweet strawberries, creamy avocado, and juicy corn create the perfect summer combination

Print Recipe Pin Recipe

Total Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 ears sweet corn – Fresh corn works best for natural sweetness and crisp texture. Grilling enhances flavor with a slight smoky char.
• 2 –3 cups spring mix baby greens – Provides a light tender base that balances heavier ingredients.
• 2 –3 cups kale roughly chopped – Adds heartiness and extra nutrients. Remove thick stems for better texture.
• 1½ cups strawberries diced – Use ripe but firm strawberries so they hold their shape and don’t become mushy.
• 3 tablespoons shelled pistachios – Adds crunch and a slightly buttery flavor. Lightly toasted pistachios enhance taste.
• ¼ cup blueberries – Brings extra color and bursts of sweetness.
• ½ avocado diced – Choose a ripe but firm avocado for creamy texture without becoming too soft.
• 2 ounces goat cheese crumbled – Tangy and creamy, it balances the sweetness of the fruit beautifully.
• 1 tablespoon fresh basil roughly minced – Adds a subtle sweet and aromatic flavor.
• 1 tablespoon fresh mint roughly minced – Provides a refreshing cool finish.
• Fresh ground black pepper to taste – Enhances and balances the sweetness.
• 2 tablespoons extra virgin olive oil – Forms the base of the dressing and adds richness.
• 2 teaspoons balsamic vinegar – Gives tangy depth and mild sweetness.
• 1 teaspoon honey – Naturally sweetens the vinaigrette.
• 2 teaspoons stone ground mustard – Adds texture and a slight zing.
• ⅛ teaspoon coarse salt – Brings all flavors together.

Method

 

1. Lightly brush the corn with olive oil and grill over medium-high heat. Turn occasionally until tender and slightly charred. Let it cool before slicing the kernels off the cob.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, and salt. Whisk until smooth and well combined. Taste and adjust seasoning if needed.
3. In a large bowl, combine spring mix, kale, strawberries, blueberries, pistachios, avocado, and grilled corn. Drizzle with the vinaigrette and toss gently. Sprinkle goat cheese on top and finish with fresh black pepper before serving.

Notes

• I always let the corn cool completely before mixing it in so the greens stay crisp.
• I gently massage the kale for a minute if it feels too tough — it softens beautifully.
• I add the avocado just before serving to prevent browning.
• I toss the salad lightly to avoid crushing the berries.
• I serve the dressing on the side if making it ahead for guests.