Corn Avocado Feta Dill Salad

This Corn Avocado Feta Dill Salad is one of those recipes I keep coming back to when I want something fresh, filling, and honestly just really good. It’s loaded with sweet charred corn, creamy avocado, salty feta, and plenty of fresh herbs for a salad that you’re actually going to be excited to eat!

The BEST corn avocado feta dill salad

I truly believe a good salad can change your whole mood. I know I am eating something good for me AND enjoying it?! Yes please! This corn avocado feta dill salad is definitely one of those good (no, great!) salads that you just know is going to be a hit. It’s got crunch, creaminess, brightness, and a little tang from the dressing, plus juicy chicken to make it a complete meal! 

Personally, I especially like making this salad with fresh corn during the summertime. It adds so much juicy, sweet, fresh flavor! But if you can’t find fresh corn, then frozen corn works well, too. Just make sure to sear it in a pan to get that same charred flavor!

I find myself making this corn avocado salad again and again because it’s easy, super satisfying, and never feels like a compromise. It’s just genuinely good food that I know you and your family are going to love!

Ingredients needed

Here’s a little bit about everything that goes into this salad with corn and avocado:

• Olive oil: Used for both charring the corn and building the dressing. A good quality one makes a difference!
• Fresh corn: Sweet, juicy, and even better when charred. You can sub frozen corn, just make sure to get a good sear in a pan. 
• Avocados: Adds creaminess and so many good-for-you nutrients!
• English cucumber: Crisp and refreshing with minimal seeds.
• Arugula: Peppery and light; spinach or mixed greens work too.
• Feta cheese: I think buying it in a block gives the best texture. It is perfectly salty and crumbly!
• Pickled onions: Bright, tangy, and a little punchy.
• Fresh dill: We are adding plenty of fresh dill here for lots of herby flavor!
• Fresh mint: A bit of mint adds a cool, unexpected freshness.
• Boneless, skinless chicken thighs: Juicy, flavorful, and perfect for making this a full meal.

For the dressing:

• Olive oil: The base of the dressing.
• Lemon juice: Adds brightness and acidity.
• White wine vinegar: Gives a little extra tang and depth of flavor. 
• Dijon mustard: Helps emulsify and adds depth.
• Honey: Balances the acidity with a touch of sweetness.
• Garlic: Fresh and flavorful.
• Dill weed (or extra fresh dill): Enhances that herby flavor.

Kitchen tools required

To make this corn avocado feta dill salad recipe, you’ll just need:

• Large cast iron skillet (or any heavy pan)
• Mixing bowls
• Knife and cutting board
• Whisk or immersion blender
• Tongs
• Measuring cups and spoons

How to make corn avocado feta dill salad

Start by heating olive oil in a large skillet and charring your corn until it’s golden and slightly smoky. This step adds so much flavor! While that cooks, whisk together your dressing until smooth and creamy, then toss a portion with the chicken to let it marinate briefly.

As everything comes together, prep your salad base with chopped avocado, cucumber, and arugula. Slice the corn off the cob and layer it in with crumbled feta, pickled onions, and fresh herbs. Cook the chicken in the same skillet until golden and cooked through, then let it rest before slicing. Toss the salad with the dressing, top with the chicken and extra feta, and serve while everything is fresh and vibrant.

Recipe tips

Below are some common questions about this corn avocado feta dill salad. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How do I get the best char on the corn?

Make sure your pan is hot before adding the corn and avoid moving it too much. You want to let it sit and develop color before turning! Alternatively, you can grill the corn if you prefer.

Can I use chicken breast instead of thighs?

Yes! Chicken breast works well, just be careful not to overcook it since it’s leaner. You can also grill it for an extra layer of flavor.

What can I use instead of feta?

Goat cheese or queso fresco are great substitutes. Each brings a slightly different texture and flavor, but still keeps that creamy, salty balance. You can also use small mozzarella pearls, but that will add a much more mild flavor.

Can I make this vegetarian?

Absolutely! Just skip the chicken or swap in chickpeas or white beans for added protein. The salad is still super satisfying thanks to all the textures and flavors.

Is this salad good for meal prep?

It can be, with a few tweaks. Prep everything as normal, but store the dressing separately and add avocado just before serving to keep everything fresh!

Storing leftovers

Store leftovers in an airtight container in the fridge for up to 2 to 3 days. For best results, keep the dressing and avocado separate and add them just before serving!

If you liked this recipe, you’ll want to try these!

If you’re into fresh meals like this one, here are some more of my favorite salad recipes for you to try:

• Asian Chicken Crunch Salad
• Creamy Pesto Chicken Salad
• Italian Chopped Salad
• Healthy Chicken Caesar Salad
• Grilled Greek Chicken Salad

Recipe by Erin Morrissey and Photos by The Mindful Hapa