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Strawberry Avocado Corn Salad Recipe
Ash Tyrrell

Strawberry Avocado Corn Salad Recipe

I made this Strawberry Avocado Corn Salad 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.
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. Drain and let it cool completely before cutting the kernels off the cob. Cooling prevents the avocado from softening too quickly when mixed.
  3. Slice the strawberries into even pieces and dice the avocado into bite-sized cubes. Finely chop the red onion and herbs.
  4. Keep your cuts consistent for better texture and presentation. Add everything to a large mixing bowl once prepped.
  5. In a small bowl, whisk together fresh lime juice, olive oil, honey, salt, and pepper. Mix until fully combined and slightly thickened.
  6. Taste and adjust seasoning if needed. If you prefer more tang, add a squeeze of extra lime juice.
  7. Pour the dressing over the salad ingredients in the large bowl. Using a spoon or spatula, gently toss everything together.
  8. Be careful not to overmix, especially after adding the avocado. Toss just until everything is evenly coated.
  9. For best flavor, let the salad sit in the refrigerator for about 10–15 minutes before serving. This allows the flavors to blend beautifully.
  10. Serve chilled or at room temperature. Add a final sprinkle of fresh herbs just before serving for extra freshness.

Notes

  • 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.