Avocado Corn Salad

July 11, 2024

The textures and flavors really come together in this fresh salad that my family couldn’t get enough of.


Yield: 4 servings




1 16-oz can corn, drained

1 heart of romaine lettuce, cut into bite-size pieces

5–6 radishes, diced

2 avocados, diced



½ cup mayonnaise

½ red onion, diced

1 clove garlic

½ tablespoon basil

4 teaspoons vinegar

2 tablespoons water

1 teaspoon sugar

1½ teaspoons salt

¼ teaspoon pepper



Place dressing ingredients into a 2-lb container.

Using an immersion blender, blend everything together until smooth.

Place corn, lettuce, radishes, and avocado into a medium-size bowl.

Pour dressing on top and mix to coat.

Place into refrigerator for a half hour or until ready to serve.

This salad can last in fridge for up to 2 days.


Chumy Berger, personal chef, can be reached at 848-210-7973.