Fresh-grilled corn, creamy avocado, and bright tomatoes combined into a summer salad which is topped with a lemon feta vinaigrette. This salad screams summer deliciousness!
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 an absolutely delicious lemony feta vinaigrette dressing. It is so good that I ate that entire bowl in two sittings!
Speaking of summer deliciousness, my green chili cornbread would be the perfect complement to this corn avocado salad. I know it is a lot of corn. But it is also the perfect summer picnic combination!
Ingredients and Alternatives
This salad is super 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 works with this recipe. I used fresh so that I could oven roast the corn and have some chucks.
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.
Pasta - We have been experimenting with unique pasta in an attempt to eat healthier. This particular pasta is made from garbanzo beans and was absolutely delicious! Honestly, it was far better than I expected. I used a brand called Banza that I bought at Target. Other garbanzo pasta options are available at most Kroger, Whole Foods, and Sprouts stores. However, If this is not your cup of tea, you can use traditional pasta.
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.
Fresh Basil - I recommend making this salad with fresh basil. If fresh basil is not available, you can omit it from the recipe. However, if you can find basil, it really takes this salad to the next level of deliciousness.
Feta Cheese - This salad would be super tasty without feta. If you are vegan, just omit the feta.
How to Cook Corn on the Cob
Starting every July, when corn starts showing up at the store, I run out and buy tons of it. I can't get enough of its sweet and fresh taste. But what cracks me up is I have to look up how to cook corn. I have made tons of it in my life. However, corn on the cob is one of those things I can never remember how to cook. To help, I have made a quick guide. If you cannot remember how to make corn either, bookmark this page for future reference.
|Boiled||Fill a large pot with enough water to cover the corn and bring to a boil. Place shucked corn in boiling water. Cover and reduce heat to medium. ||6 - 8 minutes|
|Steamed||In a large pot, add water just to the bottom of the steamer basket. Turn heat to high and let the temperature rise to the point of steaming. Place shucked corn in the steaming basket and cover.||4 - 6 minutes|
|Instant Pot||Pour the water into the pressure cooker and place a rack (trivet) on top. Place the shucked corn in the rack. Cook at high pressure and then quick release after cook time. ||2 minutes|
|Grilled||Preheat grill over high heat to 400F. Shuck the corn and brush with olive oil, and then sprinkle with salt. Close cover and grill.||8 to 12 minutes, rotating every 2 to 3 minutes|
|Oven-roasted||Preheat oven to 400ºF. Place corn on a baking sheet and coat with olive oil and top with salt and pepper. For a charred look, broil on high for 1 - 2 minutes in the end.||15 minutes|
If you need to make this salad up to a day in advance, make all of the salad, except for the avocado. Then top the salad with the avocado and dressing before serving.
To store in the refrigerator, place in an air-tight container and store for 1- 2 days. Please note, the avocado will start to brown about an hour after cutting into it.
In the mood for something else? Try one of my other delightful dishes!
Corn Avocado Salad with Lemon Feta Vinaigrette
- 2 -3 cobs fresh corn or 2 cups frozen
- 1 cup pasta (60g)
- 1-2 avocados, diced
- 1 pint cherry tomatoes, halved (330g)
- 3-5 green onions, thinly sliced and divided
- 2 cups arugula (40g)
- 1 tablespoon lemon juice (15g)
- ¼ cup feta cheese, block or crumbled, divided (37g) Divide into 1 tablespoon and 3 tablespoons.
- 3 tablespoons olive oil (42g)
- 1 tablespoon red wine vinegar (15g)
- salt and pepper to taste
- 5 - 7 fresh basil leaves
- PREP: Corn - Preheat the oven to 400f. Shuck and clean two - 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 cook 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. Other ingredients - 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 ½ lemon, 2 tablespoons of feta cheese, ½ the green onions, and salt and pepper to taste.
- ARRANGE: In a large bowl, place 2 cups of arugula and toss with ½ 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.