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Crunchy and Colorful Strawberry Avocado Corn Salad

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A vibrant summer salad featuring strawberries, avocado, and corn, perfect for any gathering.

Ingredients

Scale
  • 2 ears of sweet corn
  • 2–3 cups spring mix baby greens
  • 2–3 cups kale, roughly chopped
  • 1 1/2 cups strawberries, diced
  • 3 tablespoons shelled pistachios
  • 1/4 cup blueberries
  • 1/2 avocado, diced
  • 2 ounces goat cheese, crumbled
  • 1 tablespoon fresh basil, roughly minced
  • 1 tablespoon fresh mint, roughly minced
  • Fresh ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 2 teaspoons stone-ground mustard
  • 1/8 teaspoon coarse salt

Instructions

  1. Prepare the corn: Shuck the corn and grill or boil for a few minutes for added sweetness, then slice the kernels off the cob.
  2. Wash your greens: Rinse the spring mix and kale, massaging the kale with olive oil and salt.
  3. Chop your ingredients: Dice the strawberries and avocado into bite-sized pieces.
  4. Toast the pistachios (optional): Toast in a dry skillet over medium heat for about 5 minutes.
  5. Mix the dressing: Whisk together the olive oil, balsamic vinegar, honey, mustard, and coarse salt.
  6. Combine everything: In a large bowl, toss together kale, spring mix, corn, strawberries, blueberries, avocado, pistachios, goat cheese, basil, and mint. Drizzle the dressing and mix gently.
  7. Add black pepper to taste.

Notes

Store leftovers in an airtight container in the fridge for up to 24 hours.

Nutrition

Keywords: salad, summer salad, strawberry salad, avocado salad, vegetarian recipes

Find it online: https://crunchytable.com/strawberry-avocado-corn-salad/