Are there other toppings that would be good on an avocado salad?

Absolutely! This salad is great as-written in the recipe card, but it would also be great with chopped red onion, bell pepper, crispy shallots , juicy tomatoes (cherry tomatoes or grape tomatoes), fresh cilantro, fresh parsley, etc.

Can I prep it ahead of time?

Yes, the dressing can be made and stored in the fridge. The corn can be cooked and kept in the fridge. And most of the other fresh ingredients can each be kept in an airtight container in the refrigerator, just mix together when ready to eat. Also, be sure to wait on cutting the avocado until serving so it doesn't turn brown.

Why should avocado not be added to a salad until immediately before serving?

Fresh avocado will turn brown fairly quickly after cutting into the skin. It can still be eaten, but doesn't look great. Therefore, it is best to wait until serving to cut an avocado!

Avocado Salad (+ Basil Feta Dressing)

Description

The BEST Avocado Salad ever! So much flavor is packed into this salad you are going to have it on repeat all summer long!

Ingredients

Scale

Basil Feta Vinaigrette:

.5oz fresh basil, chopped
1/2 cup feta cheese, crumbled (reg. or dairy-free)
1 tablespoon shallot, minced
3/4 cup light olive oil
1 tablespoon rice vinegar
salt and pepper, to taste

Grilled Corn

2–3 ears of sweet corn, shucked (remove outer leaves and silk strands)
extra virgin olive oil
kosher salt

Avocado Salad:

1 cup romaine lettuce, chopped
1 1/2 avocado, diced
1/2 English cucumber, diced
4oz feta cheese, crumbled (reg. or dairy-free)
1/2 cup green onions, sliced
1/4 cup fresh dill, chopped
kosher salt + ground black pepper, to taste

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Instructions

Dressing: Place ingredients in a small food processor. Blend 3-4 minutes until smooth (if the feta doesn’t become completely smooth, that’s okay – the flavor is amazing). Taste and add any additional salt and pepper, as needed. Set aside.
Grill Corn: Ensure grill grates are clean and preheat grill to 450 degrees F. Place clean, shucked ears of sweet corn on a plate or baking sheet. Very lightly drizzle with olive oil and use your hands to massage oil into each ear of corn. Sprinkle lightly with salt. Grill sweet corn on direct heat for a total of 10-15 minutes, turning once or twice with grill tongs. Remove when corn is slightly charred. Let cool slightly and then cut kernels away from the cob.
Build Salad: Divide lettuce, avocado, cucumber, feta cheese, green onions, dill and grilled corn kernels between 4 bowls.
Serve: Add dressing and toss to combine. Add fresh cracked pepper, as desired and serve with some grilled bread!

Notes

Corn: if you don’t want to grill your corn you can prep it the same, but wrap in foil and place on baking sheet. Bake in preheated oven for about 20 minutes at 425 degrees F. Unwrap and place under broiler until starts to char, just a bit. Canned corn will also work in a pinch.
Dairy-Free: easily sub in a dairy-free feta cheese (crumbled) to make this recipe dairy-free.

Nutrition

Serving Size: 6oz
Calories: 338
Sugar: 3.7 g
Sodium: 340.4 mg
Fat: 32.3 g
Carbohydrates: 11.6 g
Protein: 5.5 g
Cholesterol: 21 mg