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Fresh Corn, Avocado and Quinoa Salad (or dip) in a blue bowl.
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5 from 1 vote

Fresh Corn, Avocado and Quinoa Salad (or dip)

A delicious quinoa salad with corn, avocado, basil and fresh lime juice. Perfect for summer and can be served as a salad or dip! Vegan + gluten-free.
Prep Time20 mins
Course: Salad
Cuisine: American
Keyword: quinoa salad with corn
Servings: 6
Calories: 234kcal


  • 4 ears about 3 cups fresh uncooked sweet corn
  • 1/2 cup uncooked quinoa about 11/2 - 2 cups cooked
  • 1/2 cup red onion diced
  • 2 large avocados diced
  • lime juice 1 lime or about 3 Tablespoons
  • ¼ cup fresh basil chopped
  • 1 teaspoon sea salt
  • Ground pepper to taste


  • Cook quinoa: Cook quinoa according to package directions. Place in a mixing bowl and put in the fridge to cool. You can even do this step the day before. Just store the cooked quinoa in the fridge until you’re ready to prepare the salad.
  • Prepare corn: Husk and cut corn from the cob (here’s a quick tutorial), pulling out as many corn silks as possible.
  • Mix ingredients: Combine all ingredients in a large bowl. Mix well.
  • Serve: Serve immediately or allow to marinate for a few hours before serving.


  • Protein: The quinoa adds a good amount of plant-based protein to this salad but, you could always add more protein by tossing in about 1/2 cup of chickpeas or white beans or adding in some chopped grilled chicken. This apple cider vinegar chicken would be delish.
  • Cooked corn:
  • Frozen corn:


Serving: 1/6 of recipe | Calories: 234kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Fiber: 8g | Sugar: 4g