Corn and Avocado Salad

Avocado and corn salad tossed with lettuce and greek yogurt mustard dressing.

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This avocado corn salad is loaded with sweet corn, creamy avocado, tangy red onion, Romaine lettuce, and a Greek yogurt dressing!

Prep Time10

Total Time10

Course: Appetizer, Side Dish

Cuisine: American

Keyword: corn avocado salad, creamy avocado corn salad, summer corn salad, watermelon avocado salad

Servings: servings

Calories: 200kcal

Author: Ansley Beutler

Equipment

1 Small Bowl or Jar

1 Large Bowl

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

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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!

Notes

Storage : 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.

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