Strawberry Avocado Corn Salad Recipe

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

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Total Time 20

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

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.
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.
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.