Delicious corn avocado salad with lemon feta vinaigrette is the perfect blend of sweet and tangy, with juicy fresh corn, creamy avocado, and a zesty vinaigrette. This salad is easy to make and flavorful from fresh summer vegetables. I like to bring it to summer potlucks and barbecues; it is also perfect as a meal!
Summer is here, and I can’t think of anything tastier than a corn avocado salad! I ‘souped-up’ this salad and added a gluten-free garbanzo bean pasta, basil, and a delicious lemony feta vinaigrette dressing. It is so good that I ate that entire bowl in two sittings!
The nice thing about this salad is it is flexible. While I made it gluten-free, you can use traditional pasta for a vegetable-filled pasta salad. Don’t like arugula? Just omit it. You get the drift; swap in and out ingredients to make the perfect corn avocado salad for you!
Ingredients and Alternatives
This salad is versatile, and ingredients can be easily changed for personal preference. Below is a list of ingredients and ways you can alter this salad.
Corn – Both fresh and frozen corn work with this recipe. I used fresh to oven-roast the corn and have some chucks.
Green Onions – I prefer green onions with this recipe for their mild flavor. Red onions would add a sharpness of flavor that would also taste great. Whichever onion you choose, be sure to cut it into small pieces.
Feta Cheese – This salad would be super tasty, with or without feta. If you are vegan, I recommend using the Follow Your Heart Brand.
Fresh Basil – I recommend making this salad with fresh basil. If fresh basil is unavailable, you can omit it from the recipe. However, if you can find basil, it takes this salad to the next level of deliciousness.
Pasta – I have been experimenting with unique pasta to eat healthier. This particular pasta is made from garbanzo beans and was delicious! Honestly, it was far better than I expected. I used a brand called Banza that I bought at Target. Most Kroger, Whole Foods, and Sprouts stores offer other garbanzo pasta options. However, If this is not your cup of tea, you can use traditional pasta.
Tomatoes – Cherry and grape tomatoes work best with this recipe. If you are using roma or larger-size tomatoes, I recommend removing the seeds and watery part of the tomato. This will help to keep the moisture content in your salad down.
Frequently Asked Questions
Yes, you can use frozen corn. See the chart titled ‘Different methods to prepare fresh corn‘ for the best way to cook it for this salad.
Yes, you can use any pasta you like. Bowtie, penne, or fusilli would work well with this salad. You can also use lentil, bean, or flour pasta. The choice is yours, and I recommend using your favorite pasta.
Yes, you can make this salad ahead of time. However, waiting to add the avocado until just before serving is best to prevent it from turning brown.
Yes, you can substitute the lemon feta vinaigrette with a different dressing. A simple olive oil and vinegar dressing or a creamy ranch dressing would also work well with this salad.
Store the salad and the vinaigrette separately. Place the salad in an airtight container and the vinaigrette in a separate container with a tight-fitting lid. Place both containers in the refrigerator. The salad will keep well for 2-3 days, while the vinaigrette will last up to 1 week. When ready to eat, mix the vinaigrette into the salad and toss it.
Note: avocado may start to brown after a day or two; while it is not attractive, it is safe to eat. To help prevent the avocado from browning, you can try squeezing some lemon or lime juice over it before storing it.
Corn Avocado Salad with Lemon Feta Vinaigrette
- Baking sheet
- large pot
- 2 -3 cobs fresh corn or 2 cups frozen
- 1 cup (60g) pasta
- 1-2 avocados, diced
- 1 pint (330g) cherry tomatoes, halved
- 3-5 green onions, thinly sliced and divided
- 2 cups (40g) arugula
- 1 tablespoon (15g) lemon juice
- ¼ cup (37g) feta cheese/vegan feta cheese Divide into 1 tablespoon and 3 tablespoons.
- 3 tablespoons (42g) olive oil
- 1 tablespoon (15g) red wine vinegar
- salt and pepper to taste
- 5 – 7 fresh basil leaves
- PREP: Corn – Preheat the oven to 400f. Shuck and clean two to three ears of corn, rub with olive oil, and sprinkle with salt. Cook in the oven for 15 minutes. To achieve charring, turn the oven to broil for 1 -2 minutes at the end of the 15-minute cooking time. Keep a close eye as the corn can go from char to burnt quickly. Once the corn is cooked and cooled, slice the kernels from the cob. Cook the 1 cup of pasta according to the directions on the box. Dice 1- 2 avocados, half one pint of cherry tomatoes, thinly slice 3 – 5 green onions, rough-cut the basil leaves, leaving some large and small pieces.
- DRESSING: Mix 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, juice of 1/2 lemon, 2 tablespoons of feta cheese, 1/2 the green onions, and salt and pepper to taste.
- ARRANGE: In a large bowl, place 2 cups of arugula and toss with 1/2 of the dressing until well coated. Top with corn kernels, avocado, cherry tomatoes, pasta, green onions, basil leaves, and feta cheese. Top with the remaining dressing.
- This salad makes 2 large salads or up to 6 smaller salads.
- I wrote this recipe with the corn oven-roasted. However, the corn can be prepared by the desired preference.
- I used red wine vinegar for the extra zip. If you have or prefer another vinegar, please feel free to substitute your desired vinegar.