Super Fresh Corn and Avocado Salad Recipe
Meet your new favorite summer dish: the Super Fresh Corn and Avocado Salad. This salad is a vibrant celebration of seasonal veggies, creamy avocado, tangy feta, and sweet corn, all tossed together with a zippy lemon and olive oil dressing. It’s the kind of recipe you’ll crave on hot days, bring to picnics, and whip up for last-minute dinners because it’s so simple, satisfying, and endlessly customizable. With every bite, you taste crunch, creaminess, pops of juicy tomato, and the burst of fresh herbs—proof that healthy and delicious can absolutely go hand-in-hand!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of the Super Fresh Corn and Avocado Salad lies in its colorful, wholesome ingredients—each one chosen for the unique flavor or texture it brings. Make sure your veggies are fresh and ripe for the very best results!
- Avocado: The creamy heart of the salad; ripe avocados make everything more decadent.
- Corn on the cob: Sweet and juicy, freshly boiled corn adds crunch and color.
- Lettuce: Acts as the crisp, refreshing foundation.
- Tomatoes: Choose ripe, red tomatoes for juiciness and a pop of color.
- Cucumber: Brings a satisfying crunch and coolness.
- Zucchini: Sliced and grilled, it adds smoky flavor and a tender bite.
- Olives: Salty and briny, they punctuate the salad with bold flavor.
- Red onion: A little goes a long way toward sharpness and vibrant color.
- Parsley: Fresh herbs make everything taste alive—don’t skip this one!
- Garlic clove: Just a touch, nicely minced, infuses the salad with savoriness.
- Olive oil: The classic choice for dressings, binding everything together.
- Feta cheese: Crumbled on top for tang, creaminess, and indulgence.
- Lemon juice: Keeps everything zingy and ties the flavors together.
- Flax seeds or sesame seeds: For extra crunch and nutrition—totally optional but so worth it!
- Salt and pepper: To taste, because seasoning makes or breaks a salad.
How to Make Super Fresh Corn and Avocado Salad
Step 1: Grill the Zucchini
Wash and slice the zucchini, then cook it in a hot grill pan or lightly sauté with olive oil. This step brings out the sweet, smoky flavor of zucchini and gives it those delicious char marks you’ll love. Set aside to cool.
Step 2: Boil the Corn
Bring a pot of water to a boil and cook your half ear of corn for a few minutes until tender and bright. Once cooled, cut the kernels off the cob with a sharp knife—watch those juicy pops!
Step 3: Chop Your Veggies
Grab your crisp lettuce, ripe tomatoes, red onion, cucumber, fresh parsley, and creamy avocado. Chop or dice them into bite-sized pieces, so every forkful gives you a little bit of everything.
Step 4: Build the Salad Base
In a large bowl, toss together the chopped lettuce, tomato, onion, cucumber, parsley, avocado, and olives. This colorful mix is the foundation of your Super Fresh Corn and Avocado Salad.
Step 5: Add Garlic and Lemon Juice
Mince the garlic clove finely and juice half a lemon. Add both to your bowl for a fresh, zesty punch—this is your flavor amplifier!
Step 6: Mix in Corn and Zucchini
Once cooled, fold in the grilled zucchini and the sweet corn kernels. Their warmth will slightly soften the other veggies, soaking up the garlic-lemon flavor.
Step 7: Dress and Toss
Drizzle a generous tablespoon of olive oil and sprinkle in the crumbled feta cheese. Toss everything together lightly to blend the flavors without mashing your avocado.
Step 8: Season and Sprinkle
Now taste! Add salt and pepper to elevate every ingredient. Sprinkle on flax seeds or toasted sesame seeds for a nutty crunch.
Step 9: Serve Up Immediately
Your Super Fresh Corn and Avocado Salad is ready! Serve while the flavors are vibrant and fresh.
How to Serve Super Fresh Corn and Avocado Salad
Garnishes
Amp up the presentation by scattering extra feta on top, an additional dusting of seeds, or even more fresh parsley for color. A final drizzle of olive oil or a squeeze of lemon just before serving makes everything pop.
Side Dishes
This salad plays beautifully alongside grilled meats, fish, or a cozy bowl of soup. It pairs well with crusty bread, pita chips, or even as a filling for wraps—total meal versatility at its finest.
Creative Ways to Present
Spoon your Super Fresh Corn and Avocado Salad into avocado halves or colorful bell pepper bowls for a fun twist. Serve in mason jars for picnics, or plate on a big platter for a family-style feast that looks as irresistible as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have extra salad, store it in an airtight container in the fridge for up to 2 days. Keep in mind that avocado may brown a bit, but it’ll still taste great if covered tightly and enjoyed soon.
Freezing
Freezing isn’t recommended for this salad, as the fresh veggies and avocado will lose their texture and become mushy once thawed. For the freshest experience, make only what you’ll eat within a couple of days!
Reheating
No need to reheat—this salad is meant to be enjoyed chilled or at room temperature. If the corn and zucchini are cold from the fridge, let them come to room temperature before mixing with the rest to revive their flavors.
FAQs
Can I use frozen or canned corn instead of fresh?
Yes, if fresh corn isn’t available, thawed frozen corn or well-drained canned corn also works. However, nothing quite matches the sweet crunch of boiled corn-on-the-cob in this Super Fresh Corn and Avocado Salad.
How can I make this salad dairy-free?
Simply skip the feta cheese or substitute with your favorite plant-based alternative for a dairy-free, vegan version that still packs loads of flavor.
What’s the best way to keep avocado from browning?
Toss avocado pieces in the lemon juice right away, and press plastic wrap directly on the surface of the salad when storing to help slow oxidation.
Which herbs can I substitute for parsley?
If you’re out of parsley, try a combo of fresh basil, cilantro, or even mint—each adds a unique twist to your Super Fresh Corn and Avocado Salad.
Can I add protein to make it a meal?
Absolutely! This salad is delicious topped with grilled chicken, shrimp, or chickpeas for a more filling, protein-packed dish while keeping everything light and healthy.
Final Thoughts
Once you’ve tried the Super Fresh Corn and Avocado Salad, you’ll wonder how you ever lived without it. It’s gloriously easy, undeniably delicious, and guaranteed to impress both at your table and your next get-together. Dive in, get creative, and savor every bite!
Print
Super Fresh Corn and Avocado Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Super Fresh Corn and Avocado Salad is a delightful mix of vibrant vegetables, creamy avocado, and zesty flavors. A perfect side dish for any meal, this salad is brimming with freshness and wholesome ingredients.
Ingredients
Salad:
- 1 avocado, chopped
- 1/2 corn on the cob, kernels removed
- 2 cups lettuce, chopped
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 1 zucchini, sliced & grilled
- 1/3 cup olives
- 1/2 red onion, small, chopped
- bunch of parsley, chopped
Dressing:
- 1 garlic clove, minced
- 1 Tbsp olive oil
- 1/4 cup crumbled feta cheese
- 1/2 lemon, juice of
- flax seeds or sesame seeds
- salt and pepper to taste
Instructions
- Prepare Zucchini: Wash, slice, and grill the zucchini with some olive oil.
- Cook Corn: Boil the corn and cut off the kernels.
- Prep Vegetables: Chop lettuce, tomato, onion, cucumber, parsley, and avocado.
- Combine Ingredients: Add all vegetables to a salad bowl.
- Make Dressing: Mince garlic, juice lemon, and add to the salad bowl.
- Add Zucchini and Corn: Once cooled, add grilled zucchini and corn to the salad.
- Final Touches: Drizzle olive oil, sprinkle feta cheese, and toss to combine.
- Season: Adjust seasoning with salt and pepper. Sprinkle with seeds.
- Serve: Enjoy immediately!
Notes
- This salad is best enjoyed fresh to retain its crispness and flavors.
- You can customize this salad by adding protein like grilled chicken or shrimp.
- Experiment with different herbs and seeds for added texture and taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 5mg
Keywords: Corn and Avocado Salad, Fresh Salad Recipe, Summer Salad, Healthy Side Dish
