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–+ servings
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5 from 1 vote

Summer Salad with Corn & Strawberries

This refreshing summer salad is the perfect side dish during the hot summer months when you need something easy, tasty, and nutrient-dense. It is also loaded with fiber and can be made in 15 minutes or less.
Servings: 2
Calories: 291.9kcal
Prep Time15 minutes
Total Time15 minutes

Ingredients

  • 4 cups lettuce green leaf, chopped
  • 1/2 cup cucumber chopped
  • 1/2 cup cherry tomato quartered
  • 1/2 cup corn canned
  • 1/2 cup edamame frozen
  • 2-3 strawberries sliced
  • ½ avocado sliced
  • 2 tbsp feta cheese crumbled
  • 1 tbsp basil fresh, cut into strips

Lemon Dijon Dressing

  • 2 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/2 lemon juiced
  • 1/4 tsp salt

Notes

*This summer salad is a great option as a side salad but if you wish to make it a meal you can double the recipe ingredients and 1 cup of edamame beans or an alternative source of protein such as chicken, boiled eggs, salmon, or shrimp.

Instructions

  • Prepare edamame beans according to package instructions. If using edamame beans that are in the pod, rinse with cold water once they are cooked until cool and gently pop the beans out of the pods.
    1/2 cup edamame
  • In a jar or small bowl, whisk together salad dressing ingredients. If you prefer a more tart dressing, add more apple cider vinegar or lemon juice to taste.
    2 tsp Dijon mustard, 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1/2 lemon, 1/4 tsp salt
  • In a bowl, toss lettuce, cucumber, cherry tomato, corn, edamame beans and strawberries until well combined.
    4 cups lettuce, 1/2 cup cucumber, 1/2 cup cherry tomato, 1/2 cup corn, 2-3 strawberries
  • Add to two serving bowls and top with avocado slices, feta cheese, basil and drizzle 1-2 tablespoons of salad dressing on top.
    ½ avocado, 2 tbsp feta cheese, 1 tbsp basil

Cooking Tips

Avocado:
Select ripe avocados that yield slightly to gentle pressure. Cut them into cubes just before serving to prevent browning.
Strawberries:
Look for ripe, juicy strawberries with bright red color and fresh green caps. Rinse and hull them, then slice or quarter them for the salad.
Edamame:
Use shelled, cooked edamame for convenience. Thaw them if using frozen edamame, or cook them according to package instructions if using fresh.
Garnishes:
Garnish the salad with fresh herbs such as basil or mint, crumbled feta cheese or goat cheese, and toasted nuts or seeds for added texture and flavor.

Nutrition

Nutrition Facts
Summer Salad with Corn & Strawberries
Amount per Serving
Calories
291.9
% Daily Value*
Fat
 
20.2
g
31
%
Saturated Fat
 
4.4
g
28
%
Cholesterol
 
15.1
mg
5
%
Sodium
 
486
mg
21
%
Potassium
 
777.4
mg
22
%
Carbohydrates
 
21.5
g
7
%
Fiber
 
7
g
29
%
Sugar
 
4.3
g
5
%
Protein
 
9.6
g
19
%
Vitamin C
 
36.2
mg
44
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
165
mg
17
%
Iron
 
2.7
mg
15
%
Magnesium
 
43.3
mg
11
%
Zinc
 
1.2
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.