Introduction to STRAWBERRY AVOCADO CORN SALAD
As a busy mom, I know how precious time can be, especially when it comes to meal prep. That’s why I absolutely adore this STRAWBERRY AVOCADO CORN SALAD. It’s a vibrant, refreshing dish that comes together in just 25 minutes! Perfect for those hectic weeknights or when you want to impress guests without spending hours in the kitchen. The combination of sweet corn, juicy strawberries, and creamy avocado creates a delightful explosion of flavors. Trust me, this salad is not just a meal; it’s a celebration of summer on a plate!
Why You’ll Love This STRAWBERRY AVOCADO CORN SALAD
This STRAWBERRY AVOCADO CORN SALAD is a true gem for anyone juggling a busy schedule. It’s not only quick to prepare, but it also bursts with fresh flavors that will make your taste buds dance. The balance of sweet and savory, combined with the crunch of greens, makes it a delightful dish for any occasion. Plus, it’s healthy, so you can feel good about serving it to your family!
Ingredients for STRAWBERRY AVOCADO CORN SALAD
Gathering the right ingredients is key to making this STRAWBERRY AVOCADO CORN SALAD shine. Here’s what you’ll need:
- Sweet Corn: Fresh corn on the cob adds a natural sweetness and crunch. You can also use frozen corn if you’re short on time.
- Spring Mix Baby Greens: A mix of tender greens provides a fresh base. Feel free to swap in your favorite leafy greens!
- Kale: Roughly chopped kale adds a hearty texture and boosts the nutritional value. It’s a great way to sneak in some extra vitamins.
- Strawberries: Juicy and sweet, strawberries are the star of this salad. Look for ripe, vibrant berries for the best flavor.
- Pistachios: These crunchy nuts add a delightful contrast. If you’re nut-free, sunflower seeds work well too!
- Blueberries: A handful of blueberries brings a pop of color and sweetness. They’re also packed with antioxidants.
- Avocado: Creamy avocado adds richness and healthy fats. Make sure it’s ripe for the best texture.
- Goat Cheese: Crumbled goat cheese provides a tangy flavor that complements the sweetness of the fruit. For a dairy-free option, try a vegan cheese.
- Fresh Basil and Mint: These herbs elevate the salad with their aromatic freshness. You can mix and match herbs based on your preference.
- Fresh Ground Black Pepper: A sprinkle of pepper enhances the flavors. Adjust to your taste!
For the honey mustard vinaigrette, you’ll need:
- Extra Virgin Olive Oil: This is the base of your dressing, adding richness and flavor.
- Balsamic Vinegar: It brings a tangy sweetness that balances the salad beautifully.
- Honey: A touch of honey adds sweetness to the vinaigrette. You can substitute maple syrup for a vegan option.
- Stone Ground Mustard: This adds a zesty kick to the dressing. If you prefer a milder flavor, regular mustard works too.
- Coarse Salt: Just a pinch enhances all the flavors in the salad.
Exact quantities for each ingredient are available at the bottom of the article for easy printing!
How to Make STRAWBERRY AVOCADO CORN SALAD
Making this STRAWBERRY AVOCADO CORN SALAD is a breeze! Follow these simple steps, and you’ll have a delicious dish ready in no time. Let’s dive in!
Step 1: Preheat the Grill
Start by preheating your grill or cast iron grill pan to medium-high heat. This is crucial for achieving those beautiful grill marks on the corn. A hot grill ensures the corn cooks evenly and develops that smoky flavor we all love. If you’re using a grill pan, just make sure it’s nice and hot before you add the corn.
Step 2: Prepare the Corn
Drizzle the corn on the cob with about half a tablespoon of olive oil. Sprinkle it with salt and fresh ground black pepper to taste. This simple seasoning enhances the natural sweetness of the corn. Using tongs, place the corn on the grill. Cook it for about 10 minutes, turning occasionally until you see those gorgeous grill marks. This step is key to bringing out the corn’s flavor!
Step 3: Cool and Cut the Corn
Once the corn is grilled to perfection, remove it from the heat and let it cool for a few minutes. This cooling period is important; you don’t want to burn your fingers! After it’s cool enough to handle, use a sharp knife to slice the kernels off the cob. Aim to get as much of the sweet corn as possible for your salad.
Step 4: Make the Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, stone ground mustard, and coarse salt. This honey mustard vinaigrette is the perfect balance of sweet and tangy. Taste it and adjust the seasoning if needed. A little extra honey or mustard can make a big difference!
Step 5: Combine the Salad
In a large bowl, combine the spring mix baby greens, chopped kale, diced strawberries, blueberries, diced avocado, and the grilled corn kernels. Add the crumbled goat cheese, shelled pistachios, and minced herbs. Drizzle the honey mustard vinaigrette over the top. Gently toss everything together, ensuring all the ingredients are evenly coated with the dressing. This is where the magic happens!
Step 6: Serve and Enjoy
Transfer the salad to a beautiful serving bowl or individual plates. For a touch of elegance, you can garnish with a few extra herbs or a sprinkle of pistachios on top. This STRAWBERRY AVOCADO CORN SALAD is best served fresh, so dig in right away and enjoy the burst of flavors!
Tips for Success
- Choose ripe avocados for creaminess; they should yield slightly to gentle pressure.
- Grill the corn until it’s slightly charred for a smoky flavor.
- Mix the salad just before serving to keep the greens crisp.
- Feel free to customize with your favorite nuts or seeds for added crunch.
- Store leftover vinaigrette in the fridge for up to a week; it’s great on other salads!
Equipment Needed
- Grill or Grill Pan: A cast iron grill pan works well if you don’t have an outdoor grill.
- Sharp Knife: Essential for cutting the corn off the cob and chopping ingredients.
- Whisk: Perfect for mixing the vinaigrette; a fork can work in a pinch.
- Large Bowl: Use this for combining all the salad ingredients.
- Small Bowl: Ideal for whisking together the vinaigrette.
Variations of STRAWBERRY AVOCADO CORN SALAD
- Quinoa Boost: Add cooked quinoa for extra protein and a hearty texture. It makes the salad even more filling!
- Spicy Kick: Toss in some diced jalapeños or a sprinkle of red pepper flakes for a spicy twist that complements the sweetness.
- Fruit Medley: Swap strawberries for other seasonal fruits like peaches or mangoes for a different flavor profile.
- Nut-Free Option: Omit the pistachios and replace them with crispy chickpeas for crunch without the nuts.
- Vegan Delight: Leave out the goat cheese and use a vegan cheese alternative or simply enjoy it without cheese for a lighter version.
Serving Suggestions for STRAWBERRY AVOCADO CORN SALAD
- Pair this STRAWBERRY AVOCADO CORN SALAD with grilled chicken or fish for a complete meal.
- Serve alongside crusty bread or a light baguette to soak up the vinaigrette.
- For drinks, a chilled white wine or sparkling water with lime complements the flavors beautifully.
- Present in a large bowl with a sprinkle of extra herbs for a fresh look.
FAQs about STRAWBERRY AVOCADO CORN SALAD
Can I make this STRAWBERRY AVOCADO CORN SALAD ahead of time?
While this salad is best enjoyed fresh, you can prepare the ingredients in advance. Just keep the dressing separate until you’re ready to serve to prevent the greens from wilting.
What can I substitute for goat cheese?
If goat cheese isn’t your thing, feta cheese or a dairy-free cheese alternative works wonderfully. You can also skip the cheese altogether for a lighter salad.
How do I store leftovers?
Store any leftover salad in an airtight container in the fridge for up to a day. However, the greens may lose their crispness, so it’s best to enjoy it fresh!
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn is a great time-saver. Just thaw it and toss it in without grilling. It will still add sweetness and texture to your STRAWBERRY AVOCADO CORN SALAD.
Is this salad suitable for a vegan diet?
<pYes, simply omit the goat cheese and use maple syrup in the vinaigrette instead of honey. This way, you can enjoy a delicious vegan version of this refreshing salad!
Final Thoughts
Creating this STRAWBERRY AVOCADO CORN SALAD is more than just preparing a meal; it’s about bringing joy to your table. The vibrant colors and fresh flavors make it a feast for the eyes and the palate. Whether you’re serving it at a family gathering or enjoying it on a quiet evening, this salad is sure to spark smiles. Plus, it’s a wonderful way to celebrate the bounty of summer. So, gather your loved ones, share a laugh, and savor every bite of this delightful dish. Trust me, it’s a recipe you’ll want to make again and again!
Print
STRAWBERRY AVOCADO CORN SALAD: A Refreshing Delight!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling and Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing salad combining sweet corn, strawberries, avocado, and greens, topped with a honey mustard vinaigrette.
Ingredients
- 2 ears of sweet corn
- 2–3 cups spring mix baby greens
- 2–3 cups kale, roughly chopped
- 1 ½ cups strawberries, diced
- 3 tablespoons shelled pistachios
- ¼ cup blueberries
- ½ avocado, diced
- 2 ounces goat cheese, crumbled
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh mint, roughly minced
- Fresh ground black pepper to taste
- 2 tablespoon extra virgin olive oil (for vinaigrette)
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons stone ground mustard
- ⅛ teaspoon coarse salt
Instructions
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill.
- Drizzle corn on the cob with ½ tablespoon olive oil and salt and pepper as desired.
- Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels, about 10 minutes total.
- Remove from heat when done and let cool. Slice corn kernels off the cob and set aside.
- Whisk together all ingredients for the vinaigrette in a small bowl.
- Combine all ingredients for the salad in a large bowl, including the cooked corn kernels.
- Drizzle with honey mustard vinaigrette. Serve immediately.
Notes
- Feel free to adjust the amount of greens based on your preference.
- For a vegan version, omit the goat cheese.
- This salad is best served fresh but can be stored in the refrigerator for a short time.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg
