Avocado Corn Salad

Ingredient Notes

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Almond Butter: Used for the dressing. Use plain almond butter with no added sugar. For a nut-free recipe, this can be substituted with tahini or sunflower seed butter.
• Tofu: Used to make tofu feta, which is an optional addition to the salad. You can leave it off or use regular feta if that works for you.
• Avocado: Adds cool creaminess to the salad. It’s ok to leave off if you don’t have ripe avocado on hand.
• Chickpeas: Canned chickpeas work great or you can cook your own from scratch. If using canned, give them a good rinse before use.
• Corn: Use canned, fresh or frozen. Option to roast it in the oven for a bit of extra flavour and texture!
• Greens: Any greens work. You can use mixed greens, arugula, romaine or spinach.

How to Make this Salad

• If you’re making the tofu feta, do that first so it can marinade 30 minutes up to overnight (see notes below on how to make it).
• When you’re ready, whisk together the dressing ingredients until smooth and creamy.
• If you’re making the roasted corn, add the ingredients to a baking tray and “toast” in the oven until slightly brown.

How to Make Tofu Feta

Tofu feta is easy to make and can be made cubed or crumbled. This salad features crumbled tofu feta though you could definitely do cubes if you prefer. Here’s how to make it:

• Press the tofu. Learn how to press tofu here or simply wrap a block of tofu in a dish towel and place a heavy object on top of it. Let it sit like that for 20-30 minutes.
• Crumble the tofu. Crumble the tofu into a mixing bowl or any container.
• Add the marinade ingredients. This includes nutritional yeast, lemon, vinegar, salt and oregano. Mix it up and let it sit for a few hours up to ovenright.
• Enjoy! Use the tofu feta in salads, on pasta or anywhere else you’d use feta cheese.

Notes

• For a nut-free recipe, use sunflower seed butter instead of almond butter or try this maple dijon dressing.
• Roasting the corn is optional. If you’re not roasting the corn, any fresh, canned or thawed frozen corn works.
• There will be some extra tofu feta. You can use it on other recipes like these vegan Mediterranean stuffed peppers, vegan Greek pasta salad or Mediterranean quinoa bowl, or anywhere else you’d use feta cheese.

Storing

• This salad is best enjoyed fresh. You can store leftovers for a couple days in the fridge but the greens will get soggy.
• The dressing can be made in advance and stored up to 5 days in the fridge. If it’s too thick after storing, you can adjust the consistency by stirring in a bit of water.
• The tofu feta can be stored up to 5 days in the fridge in sealed container.