I made this Strawberry Avocado Corn Salad Recipe on a warm afternoon when I wanted something light but still satisfying, and honestly, I couldn’t stop going back for seconds.

The combination of sweet strawberries, creamy avocado, and crisp corn completely surprised me in the best way. It tastes bright, fresh, and just a little bit fancy without any complicated steps. I love how the citrus dressing pulls everything together so beautifully.

If you’re craving a colorful, flavor-packed salad that feels like summer in a bowl, this one is it. For more fresh and flavorful meal ideas, you can also enjoy recipes like Air Fryer Bang Bang Salmon Recipe, which pairs beautifully with light summer salads like this one.

Ingredients

1 ½ cups fresh strawberries, hulled and sliced – Choose ripe, bright red strawberries for maximum sweetness; avoid overly soft ones so they don’t turn mushy.
2 ears fresh sweet corn, kernels removed (about 1 ½ cups) – Fresh corn gives the best crunch and natural sweetness; lightly cook and cool completely before adding.
1 large ripe avocado, diced – Use an avocado that yields slightly when pressed; too firm won’t be creamy and too soft will fall apart.
¼ cup red onion, finely diced – Adds sharpness and balance; dice very finely so it enhances rather than overpowers the salad.
¼ cup fresh basil, thinly sliced – Brings a sweet, aromatic flavor; slice just before mixing to keep it fresh and vibrant.
¼ cup fresh cilantro, chopped – Adds brightness and depth; adjust the amount if you prefer a milder herbal note.
Juice of 1 lime – Freshly squeezed lime juice provides the best zesty flavor; avoid bottled juice for optimal freshness.
2 tablespoons extra virgin olive oil – Use good-quality olive oil for a smooth, rich dressing that ties everything together.
1 teaspoon honey – Enhances the sweetness of strawberries and corn while balancing the lime’s acidity.
Salt and freshly ground black pepper, to taste – Season gradually and adjust at the end for the perfect flavor balance.

Note: This recipe serves 4 as a side dish or 2 as a generous main salad. You can easily double the ingredients for gatherings or meal prep.

Variations

This salad is incredibly flexible, and I love adjusting it depending on what I have on hand.

For a dairy-free option, the recipe is naturally dairy-free as written. You can add dairy-free feta for extra tang if desired.
For a vegan version, replace honey with maple syrup or agave syrup for a fully plant-based dressing.
To enhance flavor, try adding crumbled feta cheese for saltiness or a handful of toasted pepitas for crunch.
For a spicy kick, add finely diced jalapeño or a pinch of red pepper flakes to the dressing.
You can also swap basil for fresh mint if you want a slightly sweeter, cooler flavor profile.
If you enjoy hearty chicken dishes alongside fresh salads, try pairing this with Chicken Zucchini Stir Fry Recipe for a balanced and satisfying meal.

Cooking Time

This recipe is quick and easy to prepare.

Prep Time: 15 minutes
Cooking Time: 5–7 minutes (for lightly cooking the corn)
Total Time: 20–25 minutes

Equipment You Need

Sharp knife – For slicing strawberries, avocado, and herbs neatly.
Cutting board – Provides a safe, stable surface for chopping.
Large mixing bowl – To gently combine all ingredients without crushing them.
Small bowl or jar – For whisking or shaking the dressing together.
Whisk or fork – Helps emulsify the lime juice, olive oil, and honey.
Spoon or spatula – For gently tossing the salad.

How to Make Strawberry Avocado Corn Salad?

This salad comes together quickly with just a few fresh ingredients and a simple dressing. The key is preparing everything properly and mixing gently to maintain texture. Follow these easy steps for the best results.

Prepare the Corn

Start by cooking the corn if you’re using fresh ears. Bring a pot of water to a boil and cook the corn for about 3–5 minutes until just tender.

Drain and let it cool completely before cutting the kernels off the cob. Cooling prevents the avocado from softening too quickly when mixed.

Chop the Fresh Ingredients

Slice the strawberries into even pieces and dice the avocado into bite-sized cubes. Finely chop the red onion and herbs.

Keep your cuts consistent for better texture and presentation. Add everything to a large mixing bowl once prepped.

Make the Lime Dressing

In a small bowl, whisk together fresh lime juice, olive oil, honey, salt, and pepper. Mix until fully combined and slightly thickened.

Taste and adjust seasoning if needed. If you prefer more tang, add a squeeze of extra lime juice.

Combine and Toss Gently

Pour the dressing over the salad ingredients in the large bowl. Using a spoon or spatula, gently toss everything together.

Be careful not to overmix, especially after adding the avocado. Toss just until everything is evenly coated.

Chill and Serve

For best flavor, let the salad sit in the refrigerator for about 10–15 minutes before serving. This allows the flavors to blend beautifully.

Serve chilled or at room temperature. Add a final sprinkle of fresh herbs just before serving for extra freshness.

Additional Tips for Making This Recipe Better

After making this salad several times, I’ve picked up a few tricks that really elevate it.

I always let the corn cool fully before mixing. Warm corn can make the avocado too soft.
I add the avocado last and toss very gently. This keeps it from turning mushy.
When I want extra brightness, I zest a little lime into the dressing. It makes a noticeable difference.
I sometimes soak the diced red onion in cold water for 5 minutes to mellow its sharpness.
If I’m serving guests, I slice a few extra strawberries and place them on top for a beautiful presentation.

How to Serve Strawberry Avocado Corn Salad?

This salad is incredibly versatile and works for many occasions. I love serving it chilled alongside grilled chicken, fish, or shrimp for a complete summer meal.

It also pairs beautifully with tacos, especially grilled fish or shrimp tacos. The sweetness and acidity balance savory flavors perfectly.

For a light lunch, serve it over mixed greens or add grilled quinoa for extra protein. Garnish with extra basil leaves, lime wedges, or crumbled feta for a stunning presentation.

Nutritional Information

Here’s an approximate breakdown per serving:

Calories: About 220
Protein: 4g
Carbohydrates: 22g
Fat: 14g

This salad is naturally gluten-free and packed with healthy fats from avocado and antioxidants from strawberries.

Make Ahead and Storage

Storing

Store the salad in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the lime juice helps slow this process.

Freezing

I don’t recommend freezing this salad. The strawberries and avocado lose their texture and become watery once thawed.

Reheating

This salad is meant to be served cold or at room temperature, so reheating isn’t necessary. If it has been refrigerated, let it sit out for 10–15 minutes before serving for the best flavor.

Why You’ll Love This Recipe?

This Strawberry Avocado Corn Salad isn’t just pretty — it’s full of flavor and incredibly easy to make.

It’s quick and simple. You can have it ready in under 30 minutes with minimal cooking.
It’s fresh and seasonal. The combination of strawberries, corn, and herbs tastes like summer.
It’s versatile. You can serve it as a side dish, light lunch, or potluck favorite.
It fits many diets. Naturally gluten-free and easy to make vegan or dairy-free.
It’s visually stunning. The vibrant colors make it a show-stopping addition to any table.

If you’re looking for a refreshing, colorful, and crowd-pleasing salad, this Strawberry Avocado Corn Salad is one I truly recommend trying. Once you taste that sweet, creamy, and zesty combination, you’ll understand why it’s such a favorite in my kitchen.

Ash Tyrrell