Summer Salad with Corn, Strawberries & Avocado
A vibrant and refreshing salad featuring sweet strawberries, buttery avocado, and crunchy corn, perfect for summertime picnics and gatherings.
Ingredients
Salad Ingredients
- 1 ear corn, husks removed Fresh corn for sweetness.
- 1 long English cucumber cucumber, chopped Adds crunch and freshness.
- 2 cups cherry tomatoes Use vine-ripened if possible.
- 1/2 a avocado, cubed For creaminess.
- 2 cups fresh strawberries, quartered Enhances fruity flavor.
- 1/2 cup fresh basil, chopped Adds aromatic flavor.
- 1/3 cup crumbled feta Optional for a salty kick.
Dressing
- 1/2 a lemon, juiced Fresh lemon juice adds brightness.
- 2 Tbsp olive oil For richness.
- to taste Salt + pepper To season the salad.
Instructions
Preparation
- Boil water in a pot and cook the corn for about 5–7 minutes until tender. Let it cool slightly, and then slice the kernels off the cob.
- While the corn is cooling, chop the cucumber, quarter the cherry tomatoes, and cube the avocado.
Mixing the Salad
- In a large bowl, combine the chopped cucumber, corn, cherry tomatoes, strawberries, and avocado.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine. Add the chopped basil and crumbled feta last, stirring carefully.
- Serve immediately for the best flavor and texture.
Notes
Choose ripened fruits for the best taste. To maintain freshness, store leftovers in an airtight container and consume within 1-2 days.