Delicious Corn Avocado Salad With Lemon Feta Vinaigrette

2 people
30 min

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!

Corn Avocado Salad

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.

Corn Avocado Salad Ingredients

Corn avocado salad close up


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.

Delicious Corn Avocado Salad With Lemon Feta Vinaigrette
Recipe details
  • 2  people
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • ▢ 2 -3 cobs fresh corn or 2 cups frozen
  • ▢ 1 cup pasta (60g)
  • ▢ 1-2 avocados, diced
  • ▢ 1 pint cherry tomatoes, halved (330g)
  • ▢ 3-5 green onions, thinly sliced and divided
  • ▢ 2 cups arugula (40g)
  • ▢ 1 tablespoon lemon juice (15g)
  • ▢ 1/4 cup feta cheese, block or crumbled, divided (37g) Divide into 1 tablespoon and 3 tablespoons.
  • ▢ 3 tablespoons olive oil (42g)
  • ▢ 1 tablespoon red wine vinegar (15g)
  • ▢ salt and pepper to taste
  • ▢ 5 - 7 fresh basil leaves

PREP: Corn - Preheat the oven to 400f. Shuck and clean two-three ears of corn, rub with olive oil and sprinkle with salt—Cook in the oven for 15 minutes. To achieve charring, turn the oven to broil for 1 -2 minutes at the end of the 15-minute cook time. Keep a close eye as the corn can go from char to burn quickly. Once the corn is cooked and cooled, slice the kernels from the cob. Other ingredients - Cook the 1 cup of pasta according to the directions on the box.
DRESSING: Mix 3 tablespoons of olive oil, 1 tablespoon of red wine vinegar, juice of ½ lemon, 2 tablespoons of feta cheese, ½ the green onions, and salt and pepper to taste.
ARRANGE: In a large bowl, place 2 cups of arugula and toss with ½ of the dressing until well coated. Top with corn kernels, avocado, cherry tomatoes, pasta, green onions, basil leaves, and feta cheese. Top with the remaining dressing.
  • This salad makes 2 large salads or up to 6 smaller salads.
  • I wrote this recipe with the corn oven roasted. However, the corn can be prepared by the desired preference.
  • I used red wine vinegar for the extra zip. If you have or prefer another vinegar please feel free to substitute your desired vinegar.
  • Affiliate: The equipment section may contain affiliate links to products used in this recipe.
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  • Linda Scarlett Linda Scarlett on May 20, 2022

    Hi, this recipe sounds delicious, however I love corn but cannot eat it . What other veg would you substitute?



    • Sinful Kitchen Sinful Kitchen on May 20, 2022

      Hi Linda, without corn I would almost take this in a different direction into a bit of a greek pasta salad. Here is what I am thinking...

      • Sub cucumber for the corn. Slice the cucumber in half and scoop out all of the seeds. Sprinkle a little salt and let stand for 10 minutes. With a paper towel, dab off the water the salt that was drawn out.
      • Add kalamata olives.
      • Sub red onion for the green onion.

      Leave the rest as is. Is that too many changes?

  • ZIV MOLINA ZIV MOLINA on May 20, 2022

    I loved it 😍 thanks!!!