Delicious Corn Avocado Salad With Lemon Feta Vinaigrette

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.

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.