Grilled Corn Salad with Avocado
Ingredients
The salad
-
5
ears
fresh corn
-
1½
tablespoons
extra-virgin olive oil
-
2
teaspoons
kosher salt
-
¾
teaspoon
ground black pepper
-
1
pint
halved cherry tomatoes
-
2
cups
packed arugula
-
1
medium
avocado
-
1
small
red bell pepper
-
4
green onions
finely chopped
-
¼
cup
chopped fresh cilantro
The dressing
-
¼
cup
fresh lime juice
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
honey
-
1
teaspoon
paprika
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
¼
teaspoon
onion powder
Instructions
- Preheat the grill to medium heat.
- Rub the corn with olive oil and sprinkle with salt and pepper.
- Grill the corn for about 7 minutes, turning occasionally, until lightly browned.
- Remove the corn from the grill and let it cool.
- Cut the kernels from the cob and place them in a large mixing bowl.
- Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro to the bowl.
- In a separate bowl, mix together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder to make the dressing.
- Pour the dressing over the salad ingredients and toss to combine.
- Serve the salad at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
230
Total fat
14g
Total carbohydrates
26g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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