Description
A vibrant and refreshing salad that captures the essence of summer with grilled corn, creamy avocado, and crunchy vegetables.
Ingredients
Scale
- 4 ears of corn (or 2 cups frozen fire-roasted corn)
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Grill the Corn: If using fresh corn, grill the ears over medium heat, turning occasionally until they become charred, about 10 minutes. After removing them from the grill, let them cool down before cutting the kernels off the cob. For frozen corn, simply cook it as per package instructions and set aside.
- Combine the Veggies: In a large mixing bowl, toss the charred corn kernels, diced avocado, diced red bell pepper, and finely chopped red onion.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until perfectly blended.
- Dress the Salad: Pour the dressing over the salad mixture and toss gently.
- Garnish: If desired, sprinkle fresh cilantro on top.
- Serve: Chill for a short while or serve at room temperature.
Notes
Make-ahead tips: This salad keeps well; make it a few hours in advance but add dressing right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: grilled corn salad, summer salad, healthy salad, vegan salad