Fresh Corn, Tomato & Avocado Salad
Ingredients
Dressing
-
1
small
jalapeño
-
½
teaspoon
smoked paprika
-
1
small clove
garlic
-
2
tablespoons
apple cider vinegar
-
1
teaspoon
Tamari or coconut aminos
-
2
teaspoons
maple syrup or agave nectar
-
⅓
cup + 2
tablespoons olive or avocado oil
-
2
tablespoons
water
-
to taste
sea salt and ground black pepper
Salad
-
4
cobs
corn
-
2
cups
cherry or grape tomatoes
-
3
large
ripe avocados
-
¼
cup
chopped chives
-
¼
cup
salted corn nuts, roughly chopped
Instructions
- Char the jalapeño in a dry pot over medium-high heat until blackened.
- Remove the jalapeño, then blend it with smoked paprika, garlic, apple cider vinegar, Tamari, maple syrup, oil, water, salt, and pepper until smooth.
- Fill the pot with water, bring it to a boil, and add the corn cobs with salt. Boil for 3-5 minutes.
- Remove the corn, let it cool, and cut the kernels off the cobs.
- In a large bowl, combine the corn kernels, halved or quartered tomatoes, diced avocados, and most of the chives.
- Pour in the dressing, season with salt and pepper, and gently toss to coat.
- Transfer to a serving platter, top with remaining chives and corn nuts, and serve immediately.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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