Sourdough Bread Salad with Roasted Corn and Avocado
A vibrant salad combining toasted sourdough bread cubes, sweet roasted corn, and creamy avocado, tossed in a tangy lime dressing. This mexican-inspired salads (vegetarian) ready in about 30 minutes pairs cut into 1-inch cubes sourdough bread, olive oil, fresh corn kernels into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups, cut into 1-inch cubes sourdough bread
- 3 tbsp olive oil
- 1 1/2 cups fresh corn kernels
- 1 large, diced ripe avocado
- 1 cup, halved cherry tomatoes
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh cilantro
- 3 tbsp fresh lime juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat your oven to 400°F. Toss 4 cups sourdough bread cubes with 2 tbsp olive oil and 1/4 tsp salt, then spread evenly on a baking sheet. Bake for 12-15 minutes until golden and crispy, stirring halfway through.
- Step 2: While the bread toasts, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 1/2 cups fresh corn kernels and cook, stirring occasionally, for 5 minutes until the corn is slightly charred and fragrant. Remove from heat.
- Step 3: In a large bowl, whisk together 3 tbsp fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to form the dressing.
- Step 4: Add the toasted bread cubes, roasted corn, 1 large diced ripe avocado, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro into the bowl with the dressing. Toss gently to combine and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sourdough Bread Salad with Roasted Corn and Avocado take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sourdough Bread Salad with Roasted Corn and Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sourdough Bread Salad with Roasted Corn and Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sourdough Bread Salad with Roasted Corn and Avocado for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sourdough Bread Salad with Roasted Corn and Avocado vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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