Grilled Corn, Avocado, and Tomato Salad with Fresh Herb Vinaigrette (25 Minutes)

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This grilled corn, avocado, tomato, and spinach salad is a fresh and vibrant dish that’s perfect for any time of the year.

The combination of smoky grilled corn, creamy avocado, juicy tomatoes, sweet raspberries, and nutrient-packed spinach and mixed greens creates a delightful medley of flavors.

Topped with a homemade herb dressing, this salad is both nutritious and delicious.

Let’s prepare this refreshing and colorful salad!

  • Prep Time: 12 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the salad:

  • 4 cups fresh spinach
  • 4 cups mixed greens
  • 2 ears of corn, grilled and kernels cut off the cob
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 beefsteak tomato, sliced
  • 1/2 cup fresh raspberries

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh chives, chopped
  • Salt and pepper, to taste

 

Instructions

  1. Grill the corn (10-15 minutes): Preheat your grill to medium-high heat. Brush the corn with a little olive oil and grill for about 10-15 minutes, turning occasionally, until the corn is tender and slightly charred. Allow the corn to cool, then cut the kernels off the cob and set aside.
  2. Prepare the dressing (5 minutes): In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Stir in the chopped parsley, basil, and chives. Season with salt and pepper to taste.
  3. Assemble the salad (10 minutes): In a large salad bowl, combine the spinach and mixed greens. Top with the grilled corn kernels, avocado slices, halved cherry tomatoes, sliced beefsteak tomato, and fresh raspberries.
  4. Dress the salad (2 minutes): Drizzle the homemade herb dressing over the salad just before serving. Toss gently to combine, ensuring all the ingredients are well coated with the dressing.
  5. Serve: Serve the Grilled Corn, Avocado, Tomato, and Spinach Salad immediately. Enjoy this fresh, flavorful, and colorful salad as a perfect appetizer or a light main course.

Notes

For added protein, you can include grilled chicken, shrimp, or tofu. This salad is versatile and can be customized with your favorite vegetables or fruits.

The homemade herb dressing can be made ahead and stored in the refrigerator for up to a week.

Enjoy the delightful mix of flavors and textures in this grilled corn, avocado, tomato, and spinach salad!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 20g
  • Carbohydrates: 19g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Pair this with...

Garlic Knots

Start with some store-bought or homemade pizza dough for convenience. Roll it out on a floured surface and slice it into even strips. Take each strip and tie it into a simple knot, placing each one onto a baking sheet. Pop them into a preheated oven and let them bake until they're golden and slightly puffed. While they're doing their magic in the oven, melt some butter in a pan and sauté finely minced garlic until it's fragrant but not browned. Add a sprinkle of salt, parsley, and maybe even a dash of grated Parmesan cheese to this buttery concoction. Once the knots are out of the oven and still warm, generously brush them with your garlic butter mixture.

Roasted Artichoke Hearts

Start by preheating your oven to 400°F (200°C). If you're using fresh artichokes, trim off the stems and leaves, and scoop out the fuzzy choke, leaving only the heart. For a quicker option, you can use canned or jarred artichoke hearts — just make sure to drain and pat them dry. Spread the artichoke hearts on a baking sheet, ensuring they're not overcrowded. Drizzle them with olive oil and season with salt and pepper. Add some minced garlic, a squeeze of lemon juice, and perhaps a sprinkle of red pepper flakes for a touch of heat. Toss everything together to ensure the artichoke hearts are well-coated. Roast in the oven for 20-25 minutes, or until they're golden brown and slightly crispy at the edges. Once done, remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley or grated Parmesan, if desired.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

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