Corn, Peach and Avocado Salad

It was such a beautiful weekend in New York it was hard to not indulge and sip cocktails and celebrate birthdays with friends.While I did kick off the weekend with an epic #PrideRide at Cyc Fitness (everyone got Amazeballs after class) I also did indulge in beers, whisky and an old favorite... shrimp fried rice!

Needless to say today I had to kick it into high gear (hence the late post) I decided to do a double workout today after double cooking duty, but better late than never is what I say!

Ok, let's get to it. This salad and #MeatlessMonday recipe will take you 20 minutes to make and you will be thankful for that because you will likely eat this all summer. Eat it alone, top it with a piece of fish or chicken, this is sure to be a new favorite!!!


Corn, Avocado and Peach Salad

Serving Size - 4



  • 2 ears of corn, remove kernels from cob

  • 2 peaches, cubed

  • 1 small avocado, cubed

  • 1 cup green lettuce, shredded

  • 1/8 cup basil leaves,chiffonade


  • 1 cup basil leaves

  • 2 lemons, juiced

  • 3 T extra virgin olive oil 

corn peach and avocado salad.jpg


Place a pan on the stove over medium heat. Spray pan with extra virgin olive oil and add corn, sauté corn until cooked, about 3 minutes. Remove corn from heat. Place peaches, avocado, lettuce and basil in a bowl, add corn and toss.

Place ingredients for dressing in a blender and blend until smooth. Top salad with dressing, toss and serve!

If this salad doesn't having you love summer then I don't know what will.


Lauren Courtney