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

This corn, avocado, and tomato 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.

corn tomato avocado salad

Summer, can you please stay forever? I love the longer days, warm breezes, evening walks, and the bounty of summer produce. Ben and I are in some (semi) serious talks about moving to San Diego so we can live this life year round. Who’s coming with?

This corn, tomato, and avocado salad basically has all my favorite summertime flavors dumped into one bowl together. Cherry tomatoes, sweet corn, creamy avocado, fresh basil, goat cheese, and juicy strawberries – it’s like a party with every bite!

corn tomato avocado salad

Tips for Making Corn, Tomato, and Avocado Salad

  • Choose firm avocado for this recipe. The cubes will hold their shape better if the avocado is not super ripe.
  • Use whole fresh corn. I love the big chunks of corn kernels you get from slicing fresh corn right off the cob in this salad.
  • Sub another berry or summer fruit for strawberries. Are strawberries sold out? No worries! Sub another fresh summer fruit for this recipe and it will still be delicious. Blueberries, blackberries, and peaches would all taste amazing.
salad ingredients

Main Ingredients + Some Nutrition Notes

  • Strawberries: Berries of all kinds are some of the greatest sources of antioxidants in the diet. Antioxidants fight free radicals in our bodies to prevent cell damage and inflammation. Diets high in antioxidant-rich foods have been linked to health benefits such as reduced risk of cardiovascular disease, more favorable cholesterol levels, and much more.
  • Tomatoes: Tomatoes are one of the best sources of the antioxidant lycopene. Including sources of lycopene in the diet has several health benefits, including reduced risk of chronic disease and better skin health.
  • Basil: Use fresh herbs like basil in place of salt when you cook to reduce sodium intake without giving up flavor. Basil, just like leafy greens, is a good source of vitamin K, and contains antioxidant compounds.
  • Corn
  • Avocado
  • Goat Cheese
corn tomato avocado salad

More Delicious Salad Recipes to Try

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4 1x
  • Category: Side Dish

Description

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.


Scale

Ingredients

  • 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

Dressing

  • 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

Instructions

  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.


Notes

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

Keywords: corn tomato avocado salad, strawberry avocado salad, goat cheese, gluten free recipes, summer salad recipes

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Featured

Asian Cucumber Salad (Vegan, Gluten Free)

Warmer temperatures call for no cook recipes to avoid turning on the oven! This asian-inspired cucumber salad is a crisp, cool, and delicious side dish that will take you less than 20 minutes to make.

asian cucumber salad

It’s been a long spring here in Boston, but I think our weather finally took a turn for the better! I’m excited to get outside more and explore this beautiful city. With the extra time outdoors, I tend to spend less time in the kitchen. Who wants to be using a hot oven for hours? Quick, simple, and no-cook recipes are where it’s at in the summertime.

Since starting Daisybeet, my passion has always been to show you that healthy eating does not have to be complicated, expensive, or time consuming. I think this recipe is a prime example of these ideas. It involves widely available, inexpensive ingredients, tastes delicious, contains good-for-you ingredients, and takes minimal time. It’s also a recipe that can be prepped in advance, as it keeps well in the fridge. Simple summer meal prep at it’s finest!

asian cucumber salad

How to make a cucumber salad

If you’re bored of lettuce, cucumber is an excellent substitute for leafy greens as a salad base. I especially love cucumber in the summer because it’s incredibly hydrating and cooling. All you need to do is thinly slice your cucumber, and add toppings and dressings of choice! This asian cucumber salad recipe involves minimal steps:

  • Slice cucumber as thinly as possible.
  • Combine fresh ingredients to make your dressing: orange juice and zest, sesame oil, tamari, rice vinegar, ginger, and chili paste.
  • Toss cucumbers and dressing together with sliced green onion and sesame seeds.
cucumber salad

Main Ingredients + Some Nutrition Notes

  • Cucumber: Cucumber is one of the most hydrating vegetables you can choose! It’s made of about 96% water, so it is excellent to add to your diet in the hotter months. It’s also inexpensive and versatile, so can be easy to add to your diet.
  • Ginger: Ginger contains a powerful compound called gingerol, which is highly anti-inflammatory and has antioxidant properties. It also has been shown to help with nausea, soreness and muscle pain from exercise.
  • Orange: One of the OG sources of vitamin C, oranges are widely available, inexpensive bundles of nutrition. In addition to vitamin C, oranges are also a good source of fiber, potassium, and carotenoids (antioxidants that give them their orange hue).
  • Tamari
  • Sesame Oil
  • Rice Vinegar
orange sesame ginger dressing

If you love this recipe, you may also like

cucumber salad

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration.

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Asian Cucumber Salad (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 34 servings 1x
  • Category: side dish

Description

Warmer temperatures call for no cook recipes to avoid turning on the oven! This asian-inspired cucumber salad is a crisp, cool, and delicious side dish that will take you less than 20 minutes to make.


Scale

Ingredients

  • 1 large cucumber, sliced as thin as possible
  • 2 green onions, sliced
  • Zest of 1 orange
  • 4 tbsp freshly squeezed orange juice
  • 1 inch knob ginger, peeled and grated or minced
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp reduced sodium tamari
  • 1 tsp chili paste (add more if you like spicy)
  • 1 tbsp sesame seeds
  • 1 fresno chili, sliced 

Instructions

  1. Place sliced cucumbers and green onions in a mixing bowl.
  2. In a separate small bowl, whisk together orange zest, orange juice, ginger, sesame oil, rice vinegar, tamari, and chili paste until combined.
  3. Toss cucumbers and scallions in the dressing until well coated. Sprinkle with sesame seeds and fresno chili to serve.


Notes

Will keep well in the refrigerator for 3-4 days.

Keywords: asian cucumber salad, cucumber salad, vegan, gluten free

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broccoli salad with thai peanut dressing Featured

Broccoli Salad with Thai Peanut Dressing (Vegan, Gluten Free)

This lettuce-free salad is still full of green goodness, thanks to one of my favorite vegetables. Broccoli is the crunchy base for this delicious salad, and it’s the perfect vehicle for a creamy Thai peanut dressing!

broccoli salad with thai peanut dressing

I’ve said it before, and I’ll say it again – peanut sauce makes everything better. I’m always looking for new ways to add it to my meals. This salad was inspired by the Raw Broccoli salad I had at one I had at one of my favorite NYC restaurants, Emily. My sister and I dined there on one of my last nights living in the city and shared a meal. I left the restaurant equally as excited about their broccoli salad as I was their pizza!

This broccoli salad includes dried cherries and peanuts, just like at Emily. I also added edamame for an added boost of plant-based protein! Everything is coated in the creamiest blanket of peanut dressing. This dish is also a great meal prep recipe. It’s quick and easy to make, and it holds up well in the fridge for a few days.

Broccoli and Cruciferous Vegetables

Broccoli just might be my all-time favorite vegetable. One reason I love it is because it holds onto sauces and dressings so well. It also has so many health benefits! Broccoli is part of the cruciferous vegetable family, which also includes kale, cauliflower, cabbage and Brussels sprouts. Cruciferous vegetables are rich in fiber, so they help keep us full. They are also excellent sources of many vitamins and minerals, including folate, and vitamins A, C, and K. Cruciferous vegetables also contain phytonutrients called glucosinolates. These compounds have antioxidant effects, lowering inflammation in our bodies. Glucosinolates have been associated with preventing certain types of cancer. I strive to include 1-2 cruciferous vegetables in my diet each week!

broccoli salad with thai peanut dressing

A Few Recipe Notes

  • Blanching broccoli keeps it crunchy and crisp, while bringing out the vibrant green color we love to see.
  • Dry your blanched broccoli very well so the sauce coats everything evenly – don’t skip this step!
  • Other dried fruit, such as raisins, cranberries, or chopped dates, would work well to replace dried cherries.
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broccoli salad with thai peanut dressing

Broccoli Salad with Thai Peanut Dressing (Vegan, Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Side Dishes

Description

A lettuce-free salad that still packs a nutritional punch, thanks to broccoli. Paired with the best peanut dressing, this salad is addicting!


Scale

Ingredients

  • 2 heads broccoli, cut into florets
  • 1 cup frozen edamame
  • 2 scallions, sliced
  • 1/3 cup dried cherries
  • 1 tbsp sesame seeds

Peanut Dressing

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 2 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 12 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter

Instructions

  1. Bring a large pot of water to a boil. Blanch the broccoli by boiling for 2 minutes, then immediately drain plunge it into an ice bath.
  2. Bring a small pot of water to a boil. Add edamame and cook for 5 minutes. Drain and rinse with cold water.
  3. Whisk together all peanut dressing ingredients until smooth and well combined.
  4. Use a clean dish towel to dry broccoli as much as possible.
  5. Mix together broccoli, edamame, scallions, dried cherries and sesame seeds. Add 2/3 of the peanut dressing and toss to coat evenly (save remaining dressing for another dish).

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broccoli salad with thai peanut dressing
barbeue salmon caesar salad Featured

Healthy Barbecue Salmon Caesar Salad (Dairy Free)

 This meal size salad features healthy homemade versions of not one, but two, of your favorite summertime sauces! Homemade barbecue sauce with clean ingredients and sweetened with manuka honey, plus a dairy free homemade Caesar dressing. Don’t be intimidated, this recipe is actually super easy to make. Perfect for the rising temps!

barbecue salmon caesar salad

Did you guys know May is National Barbecue Month? I’m celebrating with this easy, healthy and delicious barbecue salmon. With the slowly rising temperatures in Boston, I can’t wait to spend time outdoors with friends and grill up all my favorite seasonal foods. My favorite simple summertime meal is grilled salmon with a yummy sauce, grilled vegetables and a side salad. Caesar salad just screams summer to me, so this was the perfect pairing for barbecue salmon.

Most store-bought barbecue sauces contain preservatives, food additives and excess added sugar. One of the leading brands has high fructose corn syrup listed as the first ingredient, followed by four other types of sugar in the ingredient list, totaling 16 g of sugar in a 2 tbsp serving. This barbecue sauce recipe contains less sugar and real, whole food ingredients that taste good and will make you feel good.

Manuka Honey Benefits

Pacific Resources International (PRI) makes an amazing manuka honey that I used in this barbecue sauce recipe. Manuka honey differs from regular honey because it contains methylglyoxal, giving it much higher and more effective antibacterial properties. The FDA has even approved many manuka honey containing products as effective for wound healing. When taken orally, manuka honey’s antibacterial properties may promote good oral health and help soothe a sore throat. The methylglyoxal also withstands higher temperatures, up to 150 degrees F, than regular honey, so the antibacterial properties are not destroyed at lower temperatures like regular honey. Pacific Resources International sources high quality manuka honey from New Zealand and Australia. They work directly with the beekeepers and cool process their products to retain all the natural properties of the raw honey.

New Zealand Sea Salt

I also used PRI Fine Sea Salt from New Zealand in this recipe. Recent research has revealed that sea salt from our oceans is contaminated with microplastics. Horrifying, I know! Sea Salt from New Zealand has largely been protected from this contamination as it is sourced from very clean waters. Some of PRI’s sea salts are BioGro certified in New Zealand, which means the salt is rigorously tested for pollutants and contaminants before hitting the shelves.

barbecue salmon

The manuka honey is stirred into this barbecue sauce once it has cooled to preserve its antibacterial properties. This sauce is so easy to make – just combine everything in a saucepan and stir! The dairy free Caesar salad dressing is just as easy. Combine a few simple ingredients in a blender, and you are rewarded with a super creamy, tangy and authentic Caesar dressing. Topped with barbecue salmon and crunchy croutons, this balanced meal is packed with satisfying summer flavor.

barbeue salmon caesar salad
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barbeue salmon caesar salad

Healthy Barbecue Salmon Caesar Salad (Dairy Free)

  • Author: Alex
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Main Dishes

Description

Two homemade sauces are super simple to whip up – healthy BBQ sauce and dairy free Caesar dressing! Served with seared salmon, this meal sized salad is perfect for summertime.


Scale

Ingredients

  • 4 salmon filets
  • Salt
  • Pepper
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • 4 heads romaine lettuce, chopped
  • 2 cups croutons

 

Homemade Barbecue Sauce

  • ½ cup tomato paste
  • 1/3 cup apple sauce
  • ½ cup water
  • 2 tbsp apple cider vinegar
  • 3 tbsp Worcestershire sauce or tamari
  • 1 tbsp honey mustard
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • 1 tbsp molasses
  • 2 tbsp Pacific Resources International manuka honey

 

Dairy Free Homemade Caesar Dressing

  • ¾ cup cashews, soaked in hot water for 10 minutes up to overnight
  • ½ cup water
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 clove garlic
  • 2 tbsp Worcestershire sauce or tamari
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 400 degrees F. Season salmon with lemon juice, salt and pepper.
  2. Heat olive oil in a cast iron skillet on medium heat. Add salmon filets, skin side up, to the skillet. Cook for 3-5 minutes until salmon starts to brown, then move into the oven to finish cooking for 6-10 minutes.
  3. While salmon is in the oven, prepare barbecue sauce. Combine all ingredients except manuka honey in a medium saucepan on medium heat, stirring until everything is combined. Remove from heat, then stir in manuka honey.
  4. To prepare the dressing, add all ingredients to a high powered blender or food processor and blend on high until creamy.
  5. Remove salmon from oven and flip to skin side down. Brush a generous serving of barbecue sauce over each filet.
  6. Toss chopped romaine with Caesar dressing and distribute evenly into 4 large salad bowls. Top each bowl with croutons and a salmon filet.

Keywords: homemade barbecue sauce, healthy barbecue sauce, salmon, homemade caesar dressing, dairy free caesar dressing

If you love this recipe, you may also like

Thank you Pacific Resources International for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

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chickpea and roasted vegetable salad Featured

Chickpea and Roasted Vegetable Salad (Vegan, Gluten Free)

This zippy salad is full of plant-based protein and fresh, contrasting flavors! It is the perfect side dish to serve with your favorite spring meals.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

 

I’m currently munching on this salad for lunch as I write this blog post, and I’m definitely going to need seconds. The roasted vegetables, paired with a lemony dressing are transporting me to summertime. Something about the warmer weather makes me want to spend a little less time in the kitchen with less complicated recipes, and this one involves only a few simple steps. Roast vegetables, whisk together a simple dressing, chop fresh herbs and toss all together with canned chickpeas. Less time cooking = more time for enjoying this delicious meal outside!

Why I Love Chickpeas

Canned chickpeas are a pantry staple in my house. They are so versatile – I add them to soups, stews and salads, and love to make homemade hummus. They are an inexpensive source of plant-based protein, which will help make any meal more filling and satisfying. Chickpeas are also high in soluble fiber and act as a prebiotic. Prebiotic foods contain a certain type of fiber that our bodies no not digest, but the probiotics (aka the good bacteria) in our guts feed on! For that reason, the fiber in chickpeas and other foods may help support our gut microbiome. A healthy microbiome has been associated with weight control, better sleep, better mood, and less inflammation. I try to eat beans or legumes like chickpeas a few times per week to reap their many benefits.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

This salad takes less than one hour to make, and the recipe is very hands off. It also keeps well in the fridge, so it is a wonderful recipe to meal prep. Serve it as a side with dinner, or add a big scoop to your lunch salads to bring to work.

chickpea and roasted vegetable salad with golden raisins and fresh herbs

Chickpea, Roasted Eggplant and Tomato Salad with Golden Raisins (Vegan, Gluten Free)

Serves 5-7

Ingredients

  • 5 tbsp olive oil, divided
  • 1 large eggplant, cut into 1 inch cubes
  • 1 pint cherry tomatoes
  • 5 cloves garlic, peeled
  • Salt
  • Pepper
  • 2 cans low sodium chickpeas, drained and rinsed
  • 1 cup fresh basil, chopped
  • 1 handful fresh dill
  • 1/3 cup golden raisins

Dressing

  • 2 tbsp extra virgin olive oil
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 tbsp red wine vinegar
  • ½ tbsp Dijon mustard
  • 1 tbsp sunflower seed butter (or sub tahini)
  • 2 tbsp cold water
  • 1 clove garlic, grated or minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss eggplant with half the olive oil and salt and pepper to taste. Roast for 30-35 minutes, tossing halfway through, until tender.
  2. Toss remaining olive oil with cherry tomatoes and garlic cloves. Add to a parchment paper lined baking sheet and season with salt and pepper to taste. Roast for 20 minutes, tossing halfway through until tomatoes begin to wrinkle and blister.
  3. While vegetables roast, whisk together the dressing ingredients until smooth.
  4. Combine chickpeas, roasted vegetables, fresh herbs, raisins and dressing in a mixing bowl. Toss to combine.

This recipe keeps well in the fridge for up to 5 days.

If you make this recipe, tag @daisybeet on Instagram so I can see your creations!

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chickpea and roasted vegetable salad with golden raisins and fresh herbs