Grilled Corn Avocado Summer Salad
This delicious summer salad will delight your tastebuds.
Course: Salad, Side Dish
Cuisine: American, Barbeque
Keyword: avocado, corn, salad
Servings: 4
Calories: 380kcal
Dressing
- 1 tbsp lime juice
- ¼ cup extra virgin olive oil
- 1 clove garlic minced
- ½ tsp dried chili flakes
- 2 tbsp cilantro chopped
Salad
- 2 ears corn grilled
- 4 medium avocados sliced
- 7 oz cherry tomatoes halved
- 4 oz feta crumbled
Make the dressing by mixing lime juice, dried chili flakes, olive oil, minced garlic, salt, pepper, and chopped coriander (cilantro).
If you are using grilled corn—whether straight from the BBQ or cooked under the grill—let it cool down, and then use a knife to cut the kernels off the cob. Break it up a bit and put it in a bowl. If you are using canned corn, drain well first, and add to the bowl.
Cut avocado in half and discard the pit. Slice it and then peel. Add the avocado to the bowl with the corn.
Cut up tomatoes and add to the bowl. Top with the feta.
Drizzle the dressing over the salad and then mix. Take a taste test and adjust the seasoning if desired.
Either serve immediately or keep in the fridge, covered, until needed.
Chef’s Notes: To grill corn on the BBQ (husks off), brush with a little olive oil and cook on a hot grill for about 12 – 15 minutes, rotating the corn once it starts coloring. If you don’t want to turn on the grill (or can’t find corn on the cob), you can use 1 1/2 cups of canned sweetcorn.
Optional extras: you can also add chicken or shrimp or diced red onion. If you want a vegan version, leave feta out.
Fiber: 12g | Calories: 380kcal | Fat: 35g | Protein: 5g | Carbohydrates: 26g