Can you eat strawberry and avocado together?

Absolutely. Strawberries and avocados pair surprisingly well. The juicy sweetness of strawberries complements the creamy richness of avocado, creating a balanced bite that’s both refreshing and satisfying. It’s a combination often used in summer salads because it highlights the best of seasonal produce.

Are strawberry salads good for you?

Yes, strawberry salads are nutrient-rich and generally low in calories. Strawberries are packed with vitamin C, fiber, and antioxidants. When combined with leafy greens, healthy fats like avocado, and a light vinaigrette, they form a well-rounded, energizing meal.

What goes well with avocado in a salad?

Avocado is extremely versatile. In salads, it pairs well with fruits like strawberries, mangoes, and tomatoes; greens such as spinach, kale, and arugula; nuts like pistachios or almonds; and cheeses like feta or goat cheese. Acids like citrus or balsamic vinegar also enhance avocado’s flavor.

What is the nutritional value of avocado salad?

Avocado salads typically deliver a mix of healthy monounsaturated fats, dietary fiber, potassium, and vitamins E, K, and C. Depending on other ingredients, they can also provide antioxidants, protein, and complex carbs. This particular strawberry avocado corn salad clocks in at just 210 calories per serving with 5g protein and 4g fiber.

Strawberry Avocado Corn Salad – 5-Star Summer Power Bowl

Description

Strawberry Avocado Corn Salad is a sweet, creamy, and smoky summer salad packed with flavor and nutrients.

Ingredients

- 2 ears sweet corn
- 2–3 cups spring mix greens
- 2–3 cups chopped kale
- 1½ cups diced strawberries
- 3 tablespoons shelled pistachios
- ¼ cup blueberries
- ½ avocado, diced
- 2 ounces crumbled goat cheese
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh mint
- Fresh ground black pepper, to taste

For the Honey Mustard Vinaigrette:

- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons stone-ground mustard
- ⅛ teaspoon coarse salt

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Instructions

Grill the Corn: Heat a cast iron grill pan or outdoor grill over medium-high heat. Lightly coat the corn with olive oil and season with pepper and salt. Grill each side until charred and tender, about 10 minutes in total. Let cool, then slice kernels off the cob.
Make the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, and salt until well combined.
Assemble the Salad: In a large bowl, mix spring greens, kale, strawberries, pistachios, blueberries, avocado, goat cheese, basil, and mint. Add the grilled corn. Drizzle with the vinaigrette, toss gently, and serve right away.