Charred Corn Salad with Tomatoes and Avocados
Ingredients
The salad
-
4
ears
corn (husked)
-
2
pieces
green onions (sliced)
-
1
large
tomato (chopped)
-
1
piece
avocado (cubed)
The dressing
-
2 ½
tablespoons
lime juice (freshly squeezed)
-
2
tablespoons
olive oil (extra virgin, unrefined & cold pressed)
-
1
teaspoon
sea salt
-
¼
teaspoon
chipotle chili powder
-
to taste
none
pepper (freshly ground)
Instructions
- 1. Preheat the grill to medium-high.
- 2. Grill the corn, turning frequently, until charred on all sides, about 10 minutes.
- 3. Once cool, cut the kernels off the cobs and place them in a large serving bowl.
- 4. Add the remaining ingredients to the bowl with the corn.
- 5. Season with additional salt, pepper, and lime juice to taste.
Nutrition Facts (estimated)
Servings
4
Calories
153
Total fat
14g
Total carbohydrates
7g
Total protein
1g
Sodium
590mg
Cholesterol
0mg
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