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Corn, Avocado, and Tomato Salad with Strawberries and Goat Cheese (Gluten Free)

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  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Side Dish


This salad just screams summer, with plenty of fresh produce, tangy goat cheese, and fragrant basil. It’s the perfect easy side dish to accompany your next dinner al fresco.


  • 1/2 quart strawberries, washed and halved
  • 1 pint cherry tomatoes, halved
  • 1 avocado, cubed
  • 1 ear of corn
  • 1/3 cup crumbled goat cheese
  • 1 large handful fresh basil, chopped


  • 1 tbsp minced shallot
  • 1 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tsp honey
  • 1/2 tbsp dijon mustard
  • 1/4 tsp salt
  • 3 tbsp olive oil


  1. Bring a pot of water to a boil.
  2. Husk the corn and boil for 3-5 minutes, until kernels are bright yellow but still crunchy.
  3. Remove corn from water, and run under cold water until cool enough to handle. Slice off kernels with a sharp knife.
  4. Combine strawberries, tomatoes, corn, avocado, goat cheese and basil in a large bowl and mix together.
  5. Prepare dressing by whisking together shallot, lemon juice, vinegar, honey, mustard, and salt in a small bowl. Slowly drizzle olive oil into the bowl and continue to whisk with your other hand until emulsified.
  6. Pour dressing over salad and toss to combine, until ingredients are evenly coated.


  • Will keep in an airtight container in the fridge for up to 3 days.