Avocado Corn Salad

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

5 from 3 votes

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.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Lime Almond Dressing

3 tbsp almond butter 45 g
3 tbsp water
2 tbsp fresh lime juice
1 tbsp red wine vinegar
2 tbsp pure maple syrup
1/2 tsp sea salt
1/2 tsp garlic powder

For the Tofu Feta

1 350 g package extra-firm or firm tofu pressed and crumbled
1/4 cup fresh lemon juice
1/4 cup apple cider vinegar
1 tbsp dried oregano
1 tsp sea salt
1/2 tsp garlic powder
2 tsp nutritional yeast optional

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 (1-2 handfuls per serving)

Instructions

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.
To make the dressing, whisk all the ingredients together until smooth and creamy.
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.
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.

Notes

See how to press tofu here.

Nutrition