7 Days Fun of Clean RecipesDownload
3Jun, 19
Clean Food Love
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Avocado Corn Chopped Salad

Here’s a SUPER quick chopped salad recipe for you to take to all of the parties and BBQ’S this weekend!

Tangy homemade dressing, and all the fresh local veggies of our upcoming SUMMER season in a BIG colorful bowl!

The great thing about recipes like this is that it’s VERY versatile!

You can add more or less of any ingredient to suit your personal tastes, and it’ll turn out just the way YOU like!

Happy SUMMER Salad season, CRUSHers!Makes about 6 servings


  • 4 ears fresh sweet corn, husk removed, cleaned
  • 2 ripe avocados, diced
  • 2 cups cherry or grape tomatoes, halved
  • 2 crisp cucumbers, sliced
  • 2 Tbsp fresh basil, or parsley leaves, chopped
  • 1/2 red onion, sliced thin

Tangy Dressing:

  • 4 Tbsps extra virgin olive oil
  • 1 large fresh lemon, juiced
  • 2 tsps raw honey
  • 2 cloves fresh garlic, pressed
  • 1/4 tsp each, sea salt and freshly ground black pepper or to taste


In a small glass bowl whisk together all of the salad dressing ingredients. Refrigerate until ready to use.

Bring a large pot with salted water to a rolling boil. Add in corn cobs and simmer uncovered for about 3-4 minutes just until corn color deepens.Immediately place corn cobs into a cold ice bath of water to stop the cooking process. Remove from the ice bath, then set cobs on towels to air dry a bit.

Place corn on a cutting board, then slice the corn kernels from the cob. In a large bowl combine corn with avocado, tomatoes, cucumber, red onion, and basil.

Just before serving, drizzle with your homemade tangy dressing and very gently toss to combine.



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