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 then 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

corn salad.JPG



  • 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



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.