Avocado & Corn Salad
Summer entertaining season is here, and Heinen’s is making it easy to bring fresh, vibrant flavor to every BBQ, picnic, and backyard gathering. Introducing Avocado Corn Salad, a colorful summer side packed with charred corn, creamy avocado, crisp vegetables, tangy feta cheese, and a bright lime honey vinaigrette. Every bite tastes like summer with the perfect mix of sweet, creamy, crisp, and refreshing flavors.
Yoko Segawa
Yoko Segawa
Recipe - Heinen's of Rocky River
Avocado & Corn Salad
Prep Time10 Minutes
Servings4
Cook Time5 Minutes
Ingredients
3 corns on the cob (For The Salad)
1 cup cherry tomatoes, halved (For The Salad)
2 mini cucumbers, chopped (For The Salad)
1 avocado, peeled, seeded, and chopped (For The Salad)
5 green onions, thinly sliced (For The Salad)
¼ basil, sliced (For The Salad)
½ cup crumbled feta cheese (For The Salad)
¼ cup lime juice (For The Dressing)
¼ cup extra virgin olive oil (For The Dressing)
2 garlic cloves, grated (For The Dressing)
Sea salt (For The Dressing)
Black pepper (For The Dressing)
Directions
- Grill the corn until charred.
- Let the corn cool and slice the kernels off the cob.
- In a jar or bowl, combine all of the dressing ingredients.
- In a large bowl, toss the corn kernels, cherry tomatoes, cucumbers, avocado, green onions, basil, and feta with about ⅔ of the dressing.
- Taste and add more dressing or season with salt and pepper if you deem necessary.
10 minutes
Prep Time
5 minutes
Cook Time
4
Servings
Directions
- Grill the corn until charred.
- Let the corn cool and slice the kernels off the cob.
- In a jar or bowl, combine all of the dressing ingredients.
- In a large bowl, toss the corn kernels, cherry tomatoes, cucumbers, avocado, green onions, basil, and feta with about ⅔ of the dressing.
- Taste and add more dressing or season with salt and pepper if you deem necessary.