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Summer Corn Avocado Basil Salad is a healthy salad perfect for the hot summer months that is filled with fresh corn, ripe avocados, sweet basil, cherry tomatoes, peppers and zucchini.
I’ve partnered with Fred Meyer & Kroger to bring you this delicious recipe!
Here lies another recipe brought to you by my big and beautiful kitchen in Idaho. Yes, I took the time to develop several recipes before we moved and forgot to post them, why do you ask?
Once the movers got here with my stuff to NYC, I took the time to go through ALL my photos I took in April, May and June on my hard drive before we moved and I am finding all sorts of delicious nuggets that I’ll be sharing soon.
But today, though, here is an amazing summer salad that will have you drooling. Or swooning. Or both. So much goodness in one bowl! Lots of veggies chopped up, served all together with a simple apple cider-based vinaigrette. And just FYI, I did go a little overboard with the basil, because it’s summer time and it was smelling amazing and IT’S JUST WHO I AM. So, be aware that it will be basil-y.
Here are a few photos I snapped of the process. It’s not a hard salad to throw together, just a bunch of chopping 🙂
Scroll down to get my recipe tips and grab the printable version for your records.
Have a great day, friends!!
There is nothing better than charred corn!
I kind of fell in love with this organic apple cider vinegar. (So much so that I brought it in my car across the country during our move so I could have it in NYC.) Same with the olive oil.
Recipe Tips and Links
(some affiliate links below)
Like I mentioned above, I used a lot of basil in this salad. Feel free to start out with half of the amount and add more and more in as desired. Though, if you were me, you’d love basil as much as I do and just add the whole amount.
There is fresh zucchini in this salad and you won’t even taste it! Zucchini is a great veggie to add for extra nutrition while going mostly undetected.
I wasn’t smart and made this salad in a bowl without a lid. That means I had to move the extras to a separate container to refrigerate. Ew. Be smart and make it in a bowl with a lid. I have pyrex ones and I’ve had since Gordon and I have been married. It was a wedding gift from…..someone. Save yourself the dishes. Get bowls with lids. (Mine are on sale here. You’re welcome.)
Summer Corn Avocado Basil Salad
- 3 ears corn
- 1 orange pepper diced
- 1 large zucchini diced
- 2 ripe avocados diced
- 16 oz roasted red peppers chopped
- 10 oz golden cherry tomatoes halved
- 10 oz cherry tomatoes halved
- .66 oz container basil chopped
- Shuck fresh corn and wrap individually in plastic wrap. Microwave all three for 4-5 minutes. Remove from microwave and unwrap carefully. Grill (either indoors or outdoors) to char the kernels on the outside. Set aside to cool. Chop fresh ingredients and add to a large bowl. Cut kernels off of the cob and add to salad.
- For the dressing, whisk all ingredients together until well combined. Pour over salad and toss. Refrigerate or serve immediately.
This post was created in partnership with Kroger. All opinions expressed are completely my own.