Summer Salad With Corn, Strawberries and Avocado
A bright and refreshing summer salad packed with sweet strawberries, juicy tomatoes, crisp cucumber, creamy avocado, sweet corn, fresh basil, and feta cheese tossed with lemon and olive oil.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Steaming
- Cuisine: American
Ingredients
- 1 ear of corn, husks removed
- 1 long English cucumber, chopped
- 2 cups cherry tomatoes
- 1/2 avocado, cubed
- 2 cups fresh strawberries, quartered
- 1/2 cup fresh basil, chopped
- 1/3 cup crumbled feta cheese
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Bring a large pot of water to a boil. Add the ear of corn directly to the water or place it in a steamer basket. Cover and steam for about 5 minutes.
2. While the corn cooks, prepare the other ingredients by chopping the strawberries, cherry tomatoes, cucumber, and avocado. Crumble the feta and chop the basil.
3. Remove the corn from the water and let it cool for a few minutes until it is comfortable to handle.
4. Stand the corn upright and use a knife to carefully slice the kernels off the cob into a bowl.
5. In a large salad bowl, combine the corn kernels, strawberries, cherry tomatoes, cucumber, and avocado.
6. Add the crumbled feta and chopped basil. Drizzle with olive oil and lemon juice, then season with salt and pepper.
7. Toss gently to combine and serve immediately, or refrigerate for about 30 minutes before serving for a chilled salad.
Notes
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.
If preparing ahead of time, add the avocado, olive oil, and lemon juice just before serving to keep the salad fresh and prevent sogginess.
Fresh summer corn adds natural sweetness, but frozen corn (thawed) can be used if fresh is unavailable.
Find it online: https://cookingwithramsay.com/summer-salad-with-corn/