Indulge in a symphony of flavors with our Strawberry Avocado Corn Salad. This vibrant dish combines the sweetness of strawberries, the creaminess of avocado, and the crunch of fresh corn, complemented by the tangy notes of goat cheese and the refreshing herbs. Tossed in a delightful honey mustard vinaigrette, this salad is a celebration of summer on your plate. It’s not just a salad; it’s a culinary journey you won’t want to miss.
In the warm embrace of a summer evening, our family gathers around the table, eager for a taste of our beloved Strawberry Avocado Corn Salad. It all started with a trip to the farmer’s market, where we stumbled upon the freshest strawberries and corn we’d ever seen. Inspired by the bounty of the season, we decided to create a salad that captured the essence of summer. From that moment on, it became a staple in our household, a dish cherished not only for its flavors but for the memories it evokes. Each bite is a reminder of lazy days spent in the sun, laughter echoing through the air, and the simple joy of good food shared with loved ones.
Why This Salad Is a Must-Try:
Unforgettable Flavor Fusion: Strawberry Avocado Corn Salad blends the sweetness of strawberries with the creaminess of avocado and the crunch of fresh corn, creating a tantalizing taste experience.
Nutrient-Rich Ingredients: Packed with kale, spring mix baby greens, and an array of fresh fruits and nuts, this salad offers a nutritious boost to your day.
Homemade Honey Mustard Vinaigrette: Elevate your salad game with our homemade dressing, featuring the perfect balance of tangy, sweet, and savory flavors.
Ingredients:
- 2 ears of sweet corn (about 340 grams)
- 2-3 cups spring mix baby greens (about 120-180 grams)
- 2-3 cups kale, roughly chopped (about 120-180 grams)
- 1 1/2 cups strawberries, diced (about 240 grams)
- 3 tablespoons shelled pistachios (about 45 grams)
- 1/4 cup blueberries (about 40 grams)
- 1/2 avocado, diced (about 115 grams)
- 2 ounces goat cheese, crumbled (about 55 grams)
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh mint, roughly minced
- Fresh ground black pepper to taste
For the Honey Mustard Vinaigrette:
- 2 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons stone ground mustard
- 1/8 teaspoon coarse salt
Directions:
- Grill the corn: Preheat a cast iron grill pan over medium-high heat or prepare an outdoor grill. Drizzle corn with 1/2 tablespoon olive oil and season with salt and pepper. Grill each side until grill marks form, about 10 minutes. Remove from heat, let cool, and slice kernels off the cob.
- Make the vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey, stone ground mustard, and salt until well combined.
- Assemble the salad: In a large bowl, combine spring mix baby greens, chopped kale, diced strawberries, shelled pistachios, blueberries, diced avocado, crumbled goat cheese, minced basil, and minced mint. Add the grilled corn kernels. Drizzle with honey mustard vinaigrette and toss gently to coat. Season with fresh ground black pepper to taste.
- Serve immediately and enjoy the burst of flavors!
Notes:
For a vegan version of this salad, simply omit the goat cheese or substitute it with your favorite vegan cheese alternative. Additionally, feel free to customize the salad with your preferred nuts or fruits for added variety. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to one day.
