Grilled corn and avocado salad with feta dressing

Fresh-grilled corn, creamy avocado, and bright tomatoes combined into a summer salad which is topped with a lemon feta vinaigrette. This salad screams summer deliciousness!

Summer is here, and I can’t think of anything tastier than a corn avocado salad! I ‘souped up’ this salad and added a gluten-free garbanzo bean pasta, basil, and an absolutely delicious lemony feta vinaigrette dressing. It is so good that I ate that entire bowl in two sittings!

Speaking of summer deliciousness, my green chili cornbread would be the perfect complement to this corn avocado salad. I know it is a lot of corn. But it is also the perfect summer picnic combination!

Jump to:

• Ingredients and Alternatives
• How to Cook Corn on the Cob
• Storing
• Recipe

Ingredients and Alternatives

This salad is super versatile and ingredients can be easily changed for personal preference. Below is a list of ingredients and ways you can alter this salad.

Corn – Both fresh and frozen corn works with this recipe. I used fresh so that I could oven roast the corn and have some chucks.

Tomatoes – Cherry and grape tomatoes work best with this recipe. If you are using roma or larger size tomatoes, I recommend removing the seeds and watery part of the tomato. This will help to keep the moisture content in your salad down.

Pasta – We have been experimenting with unique pasta in an attempt to eat healthier. This particular pasta is made from garbanzo beans and was absolutely delicious! Honestly, it was far better than I expected. I used a brand called Banza that I bought at Target. Other garbanzo pasta options are available at most Kroger, Whole Foods, and Sprouts stores. However, If this is not your cup of tea, you can use traditional pasta.

Green Onions – I prefer green onions with this recipe for their mild flavor. Red onions would add a sharpness of flavor that would also taste great. Whichever onion you choose, be sure to cut it into small pieces.

Fresh Basil – I recommend making this salad with fresh basil. If fresh basil is not available, you can omit it from the recipe. However, if you can find basil, it really takes this salad to the next level of deliciousness.

Feta Cheese – This salad would be super tasty without feta. If you are vegan, just omit the feta.

How to Cook Corn on the Cob

Starting every July, when corn starts showing up at the store, I run out and buy tons of it. I can’t get enough of its sweet and fresh taste. But what cracks me up is I have to look up how to cook corn. I have made tons of it in my life. However, corn on the cob is one of those things I can never remember how to cook. To help, I have made a quick guide. If you cannot remember how to make corn either, bookmark this page for future reference.

Storing

If you need to make this salad up to a day in advance, make all of the salad, except for the avocado. Then top the salad with the avocado and dressing before serving.

To store in the refrigerator, place in an air-tight container and store for 1- 2 days. Please note, the avocado will start to brown about an hour after cutting into it.

In the mood for something else? Try one of my other delightful dishes!

• Oven Roasted Tomatoes – Quick and Slow
• Pasta Puttanesca with Kalamata Olives and Capers
• Apple Kale Crunch Salad with Lemon Dijon Dressing
• Strawberry, Dried Apricot and Pistachio Salad (Spring Mix Salad Recipe)
• Kale Salad with Apples and Pomegranate

Recipe

Top 6 grilled corn and avocado salad with feta dressing edited by Family Cuisine