Corn Avocado Salad
This avocado corn salad combines sweet corn kernels, crisp Romaine lettuce, creamy avocado, and tangy red onion with a sweet and savory Greek yogurt dressing. Quick and easy to prepare, it’s a crowd-pleasing appetizer or side dish!
Easy Avocado Corn Salad Recipe
I love using avocado in salad recipes like my black bean corn avocado salad and avocado and egg salad. However, this summer corn salad with avocado might be my new favorite recipe.
Featuring fresh veggies, it’s perfect for summer, but you can easily make it all year long. All you have to do is combine the ingredients and enjoy.
With hardly any effort needed, it’s a great way to add flavor and nutrients to your table on busy weeknights. Yet, it’s filling and flavorful enough for large gatherings. One bite, and you’ll understand why I’ve been making it on repeat!
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Corn Avocado Salad Ingredients
For the dressing
- Greek yogurt - This forms the base of the dressing. I highly recommend using 2% for the best taste and texture. Just make sure it’s plain!
- Dijon mustard - Adds a nice tang.
- Honey - Just a touch balances some of the tanginess of the yogurt and mustard with a sweet taste. If preferred, maple syrup will also work.
- Seasonings - Paprika, garlic powder, and sea salt enhance the savoriness of the dressing and add just a touch of heat.
For the avocado corn salad
- Avocados - These add a creamy texture and a good dose of healthy fats.
- Romaine lettuce - This forms the base of the salad.
- Corn - Use drained, canned corn. Sweet corn is best!
- Red onion - This adds a bit of crunch and a subtle tangy taste.
How to Make Avocado Corn Salad
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Prepare the dressing. In a small bowl or jar, mix the dressing ingredients until well combined.
Step 2: Combine the salad. In a large bowl, add the avocado chunks, Romaine lettuce, corn, and red onion. Gently toss to distribute.
Step 3: Dress. Pour the dressing over the salad ingredients, and gently toss to combine and coat.
Step 4: Serve. Enjoy your summer corn salad immediately. Or, transfer it to the fridge to chill for up to 3 hours before serving.
Serving Suggestions
This corn avocado salad recipe pairs well with pretty much any main course. However, some of my favorite options include:
Avocado and Corn Salad FAQs
Yes, just make sure to thaw and drain it before adding it to your salad. Otherwise, it will become soggy!
This salad is best served immediately due to the fresh ingredients. The best way to prep it ahead of time is to pre-mix the dressing so it’s ready to go. Then, just combine the ingredients, and serve.
For more salad recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe
Corn and Avocado Salad
Equipment
- 1 Small Bowl or Jar
Ingredients
For the dressing
- ½ cup greek yogurt
- 1 tablespoon dijon mustard
- 2 teaspoon honey - or agave or maple syrup
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon sea salt
For the salad
- 2 avocados - cut into chunks
- 2 cups romaine lettuce - loosely chopped
- 15 oz corn - drained
- ¼ cup red onion - diced
Instructions
- In a small bowl or jar, mix together the dressing ingredients until well combined; set aside.½ cup greek yogurt, 1 tablespoon dijon mustard, 2 teaspoon honey, ¼ teaspoon paprika, ¼ teaspoon garlic powder, ⅛ teaspoon sea salt
- In a large bowl, add the avocado chunks, romaine lettuce, corn, and red onion. Gently toss to distribute.2 avocados, 2 cups romaine lettuce, 15 oz corn, ¼ cup red onion
- Pour the dressing over top and gently toss again to combine.
- Serve immediately or cover and chill in the fridge for up to 3 hours and enjoy!
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