Overhead view of a salad with avocado, corn, chickpeas and feta.

Avocado Corn Salad with Lime Almond Dressing

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan

This salad is loaded up with all the amazing flavours and textures. A sweet and tangy maple lime almond dressing tops of roasted corn, chickpeas, cream avocado, tofu feta, red onion, cucumber and greens. Perfect for warm Summer evenings and picnics in the park.



For the Lime Almond Dressing

For the Tofu Feta

For the Salad 

  • 1 avocado (1/4 cup per serving)
  • 1 cup minced red onion (1/4 cup per serving)
  • 1 cucumber, diced (about 1/4 cucumber per serving)
  • 2 cups canned chickpeas, drained and rinsed (1/2 cup per serving)
  • 2 cups corn (1/2 cup per serving)
  • 1/4 tsp chili powder, optional for roasting corn
  • 1/4 tsp paprika, optional for roasting corn
  • salt and pepper, optional for roasting corn
  • 4 heaping cups mixed field greens, spinach or arugula (12 handfuls per serving)


  1. To make the dressing, whisk all the ingredients together until smooth and creamy.
  2. To make the tofu feta, crumble the tofu in a shallow container, add the rest of the ingredients, shake well to combine then let sit for a few hours up to overnight. Shake a few times while marinating.
  3. To make the roasted corn (optional), turn your oven on to broil (500 F) then place the corn on a baking tray and toss with the paprika, chili powder and a pinch of salt and pepper. Place the tray in the and broil for 5-8 minutes until starting to brown. Take care not to burn as it can happen quickly. If not roasting the corn, use drained and rinsed canned corn, fresh or thawed frozen corn.
  4. To assemble the salads, start with 1-2 handfuls of greens for each serving. Top each salad with equal amounts of the chopped cucumber, chickpeas, roasted corn, red onion and avocado. Sprinkle each salad with about 1/4 cup of the tofu feta and equal amounts of the dressing.


  • Serving Size: 1
  • Calories: 478
  • Fat: 22 g
  • Carbohydrates: 53 g
  • Fiber: 14 g
  • Protein: 21 g

Keywords: avocado corn salad