Corn Avocado Salad with Lemon Feta Vinaigrette
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!
Servings: 2 people
Calories: 430kcal
Cost: $6
Equipment
- large pot
Ingredients
- 2 -3 cobs fresh corn or 2 cups frozen
- 1 cup (60g) pasta or gluten-free 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
Instructions
Preparation:
- Corn: I preheat the oven to 400°F (200°C). Then, I shuck and clean two to three ears of corn. After rubbing them with olive oil and sprinkling with salt, I cook them in the oven for about 15 minutes. To get that perfect char, I switch the oven to broil for 1-2 minutes at the end of the cooking time. Watch the corn; it can go from charred to burnt. Let the corn cool completely, and then slice the kernels off the cobb.
- Pasta: While the corn is in the oven, begin cooking the pasta according to the box directions. Once done, rinse with cold water in a colander to stop the cooking process and cool the corn.
- Prepare the ingredients: First, dice 1-2 avocados. Then, halve one pint of cherry tomatoes. Slice 3-5 green onions. Cut the basil leaves with one single clean cut. Over-chopping basil can make it bruise and bitter.
Dressing:
- In a small bowl, mix 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Add the juice of 1/2 lemon. Also add 2 tablespoons of crumbled feta cheese, half of the sliced green onions, and salt and pepper to taste.
Assembly:
- Place 2 cups of arugula in a large bowl and toss it with half of the salad dressing.
- Then, arrange the corn, diced avocado, cherry tomatoes, pasta, green onions, basil, and the rest of the crumbled feta on top of the arugula.
- Finally, drizzle the remaining dressing over the salad.
Notes
- This recipe makes enough for 2 large salads or up to 6 smaller ones.
- For the freshest and crunchiest salad experience, serve it immediately after assembly.
- If you or your guests have any dietary restrictions or allergies, you can swap ingredients such as swap feta for vegan feta or white pasta for garbanzo bean pasta (which is delicious!)
- If you plan to save some for later, store it in the fridge in an airtight container and enjoy it within a day for the best taste and texture.
Nutrition
Calories: 430kcal | Carbohydrates: 56g | Protein: 19g | Fat: 81g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 52g | Cholesterol: 33mg | Sodium: 1787mg | Potassium: 3123mg | Fiber: 22g | Sugar: 27g | Vitamin A: 5389IU | Vitamin C: 165mg | Calcium: 394mg | Iron: 9mg