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Fresh Corn Feta Salad

This Fresh Corn Feta Salad is a gluten free, healthy no-cook Summer meal with the BEST mint vinaigrette! Even picky husbands love this salad!
Course Main Course
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 People
Calories 493kcal
Author Taylor


For the dressing:

  • 1 Tbsp + 2 tsp Fresh lemon juice (about 1 medium lemon)
  • 2 Tbsp Reduced-sodium chicken or veggie broth
  • 1 tsp Tahini
  • 1 tsp Honey mustard
  • 1/4 Cup Fresh mint leaves, tightly packed (5g)
  • 1/8 tsp Sea salt
  • 3 Tbsp Olive oil

For the salad:

  • 2 Cups Baby spinach and arugula blend, tightly packed
  • 1 Cup Fresh sweet white corn, (about 2 husked small ears of corn of 145g)
  • 1 Cup Cherry tomatoes, sliced
  • 1 1/2 Oz Feta cheese
  • 1 Small Avocado, sliced (about 80g)
  • Pinch of salt


To make the dressing:

  • Combine all the ingredients for the dressing, except the oil, in a small food processor (mine is 3 cups) and process until broken down and well mixed.
  • With the food processor running, stream in the oil until well mixed.

To assemble:

  • Divide the spinach/arugula mix between two bowls and chop it up.
  • Use a sharp knife to cut the kernels from the cobs and divide between the bowls, followed by the tomato, feta and avocado.
  • Divide the dressing between both bowls, followed by a pinch of salt.
  • Mix and DEVOUR!


Calories: 493kcal | Carbohydrates: 29.7g | Protein: 9.4g | Fat: 40.3g | Saturated Fat: 8.1g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 25.1g | Cholesterol: 19mg | Sodium: 492mg | Potassium: 685mg | Fiber: 9g | Sugar: 7g | Vitamin A: 64.7IU | Vitamin C: 51.4mg | Calcium: 17mg | Iron: 15mg