This Corn Avocado Feta Dill Salad is a go-to when you want something fresh, satisfying, and genuinely delicious. It combines sweet charred corn, creamy avocado, salty feta, and bright fresh herbs for a salad you’ll actually be excited to eat.
Key Takeaways: Corn Avocado Feta Dill Salad
✅ Recipe Name: Corn Avocado Feta Dill Salad
🕒 Ready In: ~15 minutes (plus optional cook time for chicken)
👪 Serves: 4–8 depending on portions
🍽 Calories: Light, flavorful summer dish (approx. 550 kcal per serving in the full recipe)
💪 Protein: Moderate protein from feta and optional chicken
🥣 Main Ingredients: Corn, avocado, feta, fresh dill, olive oil, lemon/white wine vinegar, Dijon
📖 Dietary Info: Can be vegetarian, gluten-free, and easily adapted for meal prep
⭐ Why You’ll Love It: Bright, herb-forward salad that’s quick to assemble and ideal for BBQs, potlucks, or an easy weeknight meal.
The BEST corn avocado feta dill salad
A truly good salad can brighten your day — and this one does just that. It balances crunchy, creamy, tangy, and herbaceous elements, and adding juicy cooked chicken turns it into a full, satisfying meal.
Fresh summer corn is ideal here: char it for extra depth and sweetness. If fresh corn isn’t available, frozen corn works — just sear it in a hot pan to get some color and smoky notes. The combination of feta and dill gives this salad a unique, savory-herby profile that sets it apart from a basic avocado-corn salad.
This salad is easy to make, adaptable, and consistently delicious — one I find myself preparing again and again because it’s simple and never feels like a compromise.
Why You’ll Love This Recipe
- Bright summer flavors from charred corn, herbs, and citrus
- Quick to assemble with minimal active prep
- Great side or main—add chicken or keep vegetarian
- Creamy and salty balance from avocado and feta
- Easy to customize with extra vegetables, beans, or different greens
Ingredients needed in corn avocado feta dill salad
Here’s what you’ll need for the salad and dressing. Quantities in the recipe block below reflect a full recipe that serves multiple people.
- Olive oil – for charring corn and in the dressing
- Corn – fresh ears are best; frozen is an acceptable substitute if seared
- Avocado – diced for creaminess
- English cucumber – crisp, low-seed, diced
- Arugula – peppery greens; spinach or mixed greens work too
- Feta cheese – block feta crumbled for best texture
- Pickled onions – bright, tangy bite
- Fresh dill and mint – dill is star; mint adds a cool lift
- Boneless, skinless chicken thighs – optional for a protein-packed main
Dressing basics: olive oil, lemon juice and/or white wine vinegar, Dijon mustard, honey, garlic, and dill. These ingredients emulsify into a bright, balanced dressing that ties the salad together.
How to make corn avocado feta dill salad
Heat olive oil in a large skillet and char the corn until golden with a little smoky color. While the corn chars, whisk the dressing ingredients together until smooth. Reserve a small amount of dressing to marinate the chicken briefly if using.
Prep the salad base by chopping avocado, cucumber, and tossing with arugula. Slice the corn off the cob and add it to the bowl with crumbled feta, pickled onions, dill, and mint. Cook the chicken in the same skillet until cooked through, rest and slice. Toss the salad with the remaining dressing, top with sliced chicken and extra feta, and serve immediately for the best texture and flavor.
Recipe tips
Below are answers to common questions and tips to get the best results.
How do I get the best char on the corn?
Use a very hot pan, add a little oil, and let the corn sit without stirring until it develops a deep golden color. You can also grill the ears directly over the heat for smoky char marks.
Can I use chicken breast instead of thighs?
Yes. Chicken breast works fine but watch cooking time closely so it doesn’t dry out. Grilling breasts adds a nice flavor too.
What can I use instead of feta?
Goat cheese or queso fresco are great alternatives. Small mozzarella balls can be used for a milder taste, though they’ll change the saltiness and texture.
Can I make this vegetarian?
Yes. Omit the chicken and add chickpeas, white beans, or extra feta for protein. The salad remains hearty thanks to the textures and flavors.
Is this salad good for meal prep?
Yes with adjustments: store dressing separately and add avocado just before serving to keep it from browning. Keep any cooked chicken and dressing refrigerated and assemble fresh when ready to eat.
Storing leftovers
Keep leftovers in an airtight container in the refrigerator for 2–3 days. For best texture and flavor, store dressing and avocado separately and add them just before serving.
If you liked this recipe, you’ll want to try these
Other fresh, satisfying salads you might enjoy include Asian Chicken Crunch Salad, Creamy Pesto Chicken Salad, Italian Chopped Salad, Healthy Chicken Caesar, and Grilled Greek Chicken Salad.
If you make this recipe, please leave a star rating and share how it went in the comments. Tag photos with the original creator on social media if you’d like to share results.
Corn Avocado Feta Dill Salad
Pin Recipe
Ingredients
- 2 tbsp olive oil
- 4 ears of corn
- 3 avocados diced
- 1 large English cucumber diced
- 3 cups arugula
- 8 oz feta cheese block
- 1 cup pickled onions
- 1 bunch dill chopped
- 1 small bunch mint roughly chopped
- 8 boneless skinless chicken thighs
- 1/2 cup olive oil
- juice of 1 lemon
- 3 tbsp white wine vinegar
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 cloves garlic minced
- 2 tsp dill weed or 1/4 cup fresh dill
- 1 tsp salt
- 1/2 tsp pepper
Method
-
Heat a large cast iron skillet with olive oil. Char corn on each side on high heat until golden brown, turning as you go. Remove from heat to cool.
-
While the corn chars, whisk all dressing ingredients together until smooth. An immersion blender or a vigorous whisk works well.
-
Put 1/4 cup of the dressing onto the chicken thighs, toss to coat, and set aside to marinate briefly.
-
Prep the salad: dice avocado and cucumber and place them with arugula in a large bowl.
-
Slice the corn off the cob and add it to the bowl. Crumble most of the feta over the salad, reserving some for the top. Add pickled onions, chopped dill, and mint.
-
Using the same skillet at medium heat, cook the chicken thighs about 5–6 minutes per side or until internal temperature reaches 165°F (74°C). Remove and rest 10 minutes before slicing.
-
Toss the salad with remaining dressing, top with sliced chicken and extra feta, and serve immediately.
Nutrition
Tried this recipe?
Let us know how it was!
Recipe by Erin Morrissey and Photos by The Mindful Hapa