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Summer Salad With Corn, Strawberries and Avocado Recipe
Ash Tyrrell

Summer Salad With Corn, Strawberries and Avocado Recipe

I recently made this Summer Salad With Corn, Strawberries and Avocado Recipe for a backyard gathering, and it quickly became the star of the table. The combination of sweet strawberries, juicy corn, creamy avocado, and fresh vegetables creates an incredibly refreshing dish. What I love most is how simple the ingredients are while still delivering amazing flavor
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 ear fresh corn husks removed – Fresh corn provides natural sweetness and a juicy crunch. Fresh corn works much better than canned corn for texture.
  • 1 English cucumber chopped – English cucumbers are less watery and have fewer seeds than regular cucumbers.
  • 2 cups cherry tomatoes halved – Choose ripe, sweet tomatoes for the best flavor and color.
  • 1/2 avocado diced – Use a ripe but firm avocado so it holds its shape when tossed.
  • 2 cups fresh strawberries quartered – Fresh, ripe strawberries add sweetness and vibrant color.
  • 1/2 cup fresh basil chopped – Fresh basil gives the salad a bright, aromatic flavor.
  • 1/3 cup crumbled feta cheese – Feta adds a tangy salty contrast to the sweet fruit.
  • Juice of 1/2 lemon – Fresh lemon juice enhances all the flavors and keeps the avocado fresh.
  • 2 tablespoons extra virgin olive oil – Use high-quality olive oil for the best taste.
  • Salt to taste – Helps bring out the natural flavors of the ingredients.
  • Black pepper to taste – Adds a mild savory kick.

Method
 

  1. Bring a pot of water to a boil and cook the corn for about 5 minutes until tender. Remove it from the water and let it cool enough to handle comfortably.
  2. Once cooled, stand the corn upright on a cutting board and carefully slice off the kernels. Set the kernels aside while preparing the remaining ingredients.
  3. Wash and dry the strawberries, cucumber, tomatoes, and basil thoroughly. Quarter the strawberries, chop the cucumber, halve the cherry tomatoes, and dice the avocado.
  4. Try to keep the pieces similar in size so every bite contains a balanced mix of ingredients. Fresh, evenly cut produce makes the salad look more attractive.
  5. In a small bowl, combine the fresh lemon juice and olive oil. Add a pinch of salt and black pepper to taste.
  6. Whisk everything together until well blended. This light dressing enhances the ingredients without overpowering their natural flavors.
  7. Place the corn kernels, cucumber, tomatoes, strawberries, and avocado into a large mixing bowl. Add the chopped basil and crumbled feta cheese.
  8. Pour the dressing over the salad and gently toss everything together. Be careful not to mash the avocado while mixing.
  9. For the best flavor, refrigerate the salad for about 20 to 30 minutes before serving. This allows the ingredients to absorb the dressing.
  10. Serve chilled and enjoy the refreshing combination of sweet, savory, and creamy flavors in every bite.

Notes

  • I always use fresh summer corn because it tastes much sweeter than canned alternatives.
  • I prefer vine-ripened cherry tomatoes since they add exceptional flavor and juiciness.
  • I add the avocado just before serving to keep it fresh and vibrant.
  • I chill the salad for about 30 minutes because the flavors blend beautifully during that time.
  • I use freshly squeezed lemon juice instead of bottled juice for a brighter taste.
  • I gently fold the ingredients together rather than stirring aggressively to keep everything intact.
  • I sometimes add extra basil because it complements the strawberries perfectly.