Strawberry Avocado Corn Salad

Sweet, juicy strawberries mingle with charred corn kernels and buttery avocado chunks in this vibrant summer salad that celebrates the season's finest produce. Each colorful bite delivers a perfect balance of sweet, savory, and tangy flavors, complemented by the subtle crunch of red onion and the fresh brightness of herbs. The simple homemade dressing ties everything together, creating a dish that's as nourishing as it is beautiful – a true feast for both the eyes and the palate.

I discovered this salad recipe during a particularly hot summer when I wanted something refreshing that wouldn't require heating up the kitchen. The first time I served it at a neighborhood potluck, three different people asked for the recipe before the evening was over! What makes it special is how the sweet strawberries complement the smoky grilled corn, while the creamy avocado adds richness that makes the salad satisfying enough to serve as a main dish. Even my husband, who typically views salads as 'rabbit food,' requests this regularly during strawberry season.

Summer's Perfect Ingredients

• Fresh Strawberries: Provide natural sweetness and vibrant color—choose fragrant, ripe berries for the best flavor
• Corn: Adds sweet, juicy pops in every bite—grilling the corn first creates smoky depth that elevates the entire salad
• Ripe Avocado: Contributes creamy richness and satisfying texture—select fruit that yields slightly to gentle pressure
• Baby Spinach: Creates a nutrient-rich base that lets the star ingredients shine—arugula offers a peppery alternative
• Red Onion: Provides necessary sharp contrast to the sweet elements—soaking sliced onion in cold water for 10 minutes mellows its intensity
• Crumbled Cheese: Adds salty, tangy notes that balance the sweetness—feta provides briny flavor while goat cheese offers creamier texture
• Nuts or Seeds: Deliver satisfying crunch and nutty depth—toasting them briefly enhances their flavor
• Fresh Herbs: Brighten the entire dish with aromatic freshness—basil pairs beautifully with strawberries while mint adds cooling notes

Simple Preparation

Prepare The Corn

For the best flavor, grill fresh corn still in its husks on a medium-hot grill for about 15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, boil husked corn for 4-5 minutes until tender-crisp. Allow to cool slightly before carefully cutting the kernels off the cob. The slight char from grilling adds wonderful smokiness that contrasts beautifully with the sweet strawberries.

Build The Base

In a large bowl, combine 3 cups of baby spinach or arugula with 1/2 small red onion, thinly sliced. The greens provide a nutritious foundation while the red onion adds necessary sharp contrast to the sweet elements in the salad. For milder onion flavor, soak the slices in cold water for 10 minutes before adding to the salad.

Add The Stars

Gently fold in 2 cups of hulled and sliced fresh strawberries, kernels from 2 ears of prepared corn, and 1 large ripe avocado, diced into 3/4-inch chunks. The key is adding the avocado last and folding with a light touch to prevent it from becoming mushy. These three ingredients create the perfect trifecta of sweet, smoky, and creamy that makes this salad special.

Create The Dressing

In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar (or fresh lime juice for a different twist), 1 teaspoon honey, 1/2 teaspoon Dijon mustard, and salt and pepper to taste. The Dijon helps emulsify the dressing while adding subtle complexity that ties the flavors together. This light dressing enhances rather than overwhelms the fresh ingredients.

Combine With Care

Drizzle the dressing over the salad ingredients and toss gently with wooden spoons or your hands. The goal is to coat everything lightly while keeping the strawberries and avocado intact. Overdressing will make the salad soggy, so start with less dressing than you think you need—you can always add more.

Finish With Texture

Just before serving, sprinkle with 1/3 cup crumbled feta or goat cheese, 1/4 cup toasted pistachios or pepitas, and 2 tablespoons chopped fresh basil or mint. These final touches add contrasting textures and flavors that elevate the salad from good to memorable. The cheese adds salty notes while the nuts provide satisfying crunch.

Serve With Style

Present the salad in a wide, shallow bowl that showcases the beautiful colors. For individual servings, use small plates with a slight rim to contain the juices. Serve immediately after assembling for the freshest flavor and best texture, as the strawberries and avocado will begin to soften quickly once dressed.

Save

I discovered the magic of combining strawberries and corn by accident one summer when both were abundant in my garden. My initial skepticism about mixing these ingredients quickly vanished after the first taste. The breakthrough moment came when I added grilled rather than raw corn—the slight smokiness created a perfect counterpoint to the sweet berries. What makes this salad special is how it embraces seasonal bounty without overthinking it. The ingredients are allowed to shine with minimal interference, creating something greater than the sum of its parts. I've found this recipe converts even the most dedicated 'meat and potatoes' diners into salad enthusiasts.

Serving Suggestions

This versatile salad adapts beautifully to different occasions while maintaining its fresh appeal. Serve as a light lunch alongside crusty whole grain bread that provides satisfying chew and additional substance to the meal. For dinner gatherings, pair with grilled fish or chicken for a complete meal that maintains the fresh, summery theme throughout every course. Weekend brunch gets an upgrade when this vibrant salad appears alongside savory quiche or frittata, creating a stunning color contrast on the plate. Take it to potlucks in a wide, shallow container with the dressing packed separately—this presentation preserves the ingredients' integrity while creating maximum visual impact when unveiled.

Seasonal Variations

Adapt this flexible recipe throughout the year while maintaining its colorful appeal and flavor balance. Late summer adaptation incorporates ripe peaches or nectarines alongside or in place of some strawberries for a different stone fruit sweetness that pairs beautifully with corn. Fall harvest version uses thinly sliced apples instead of strawberries, adds roasted butternut squash chunks in place of corn, and features toasted walnuts for seasonal warmth. Winter refresh substitutes segmented blood oranges for strawberries, uses thawed frozen roasted corn, and adds fennel slices for crisp anise notes that brighten cold weather meals. Spring celebration showcases early strawberries with tender asparagus tips instead of corn and features fresh mint as the herb for a bright awakening after winter.

Make-Ahead Tips

Maximize convenience without sacrificing quality with smart preparation strategies that maintain the salad's fresh appeal. Prepare corn up to two days ahead, storing cooled kernels in an airtight container in the refrigerator—the smoky flavor actually develops nicely with time. Mix the dressing up to three days in advance, keeping it in a sealed jar in the refrigerator—shake vigorously before using to recombine ingredients. Wash and thoroughly dry greens a day ahead, storing with a paper towel in a sealed container to absorb excess moisture. For absolute freshness, slice strawberries, dice avocado, and add herbs only just before serving, as these ingredients change texture and appearance rapidly once cut. If transporting this salad, pack components in separate containers and assemble at your destination for maximum visual and textural impact.

Save

This strawberry avocado corn salad has become my signature summer dish, requested at every gathering from Memorial Day through Labor Day. What I love most is how it transforms simple ingredients into something that feels special and crave-worthy. The combination of colors creates an immediate 'wow' factor when brought to the table, while the balance of sweet strawberries, smoky corn, and creamy avocado keeps everyone coming back for seconds. Whether served with grilled proteins for dinner or enjoyed on its own for lunch, this salad captures the essence of summer in every bite—vibrant, fresh, and utterly satisfying.

Common Questions About Cooking

→ Can I make this salad ahead of time?

You can prepare most components up to 4 hours ahead, but it's best to add the avocado just before serving to prevent browning. If you need to make it further in advance, toss the avocado with a bit of extra lime juice to help preserve its color.

→ What's the best way to cook corn for this salad?

You have several options: use raw sweet corn cut fresh from the cob for a crisp texture, boil corn for 3-4 minutes for a softer bite, or grill corn for a smoky flavor. If using grilled corn, let it cool completely before adding to the salad.

→ Can I substitute any ingredients?

This salad is very adaptable! Try blueberries or mango instead of strawberries, add cucumber for extra crunch, use shallots in place of red onion for a milder flavor, or swap lime juice with lemon juice if needed.

→ How can I make this salad more filling?

To turn this into a heartier meal, add protein like grilled chicken, shrimp, black beans, or chickpeas. You could also add cooked quinoa or farro for additional texture, fiber, and protein.

→ How long will leftovers keep?

While best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The avocado may darken slightly and the strawberries will soften, but the flavor will still be good. Give it a gentle toss before serving.

→ What herbs work best in this salad?

Cilantro and basil both pair beautifully with these ingredients, but mint, parsley, or a combination of herbs also work well. Choose based on your preference and what you'll be serving the salad with.