Crunchy Charred Corn Avocado Salad with Roasted Red Onions
A vibrant salad featuring smoky charred corn, creamy avocado, and roasted red onions, tossed in a zesty dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling, Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 Red Onions
- 2 tbsp Olive Oil (divided)
- 3 Ears of Corn
- 200 g Red Grape Tomatoes
- 200 g Yellow Grape Tomatoes
- 1 Avocado
- ¼ Bunch Cilantro (Coriander)
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp Olive Oil (for dressing)
- 2 tsp Lemon Juice
- 1 tbsp Dijon Mustard
- 1 tbsp Maple Syrup
Instructions
- Prep the ingredients by preheating your oven to 400°F (200°C) and slicing the red onions into wedges.
- Roast the onions on a baking sheet with olive oil, salt, and pepper for 20-25 minutes.
- Grill the corn on medium-high heat for 10-12 minutes until charred.
- Prep the tomatoes and avocado by chopping as instructed and combining them in a bowl.
- Cut the grilled corn and add it to the mixing bowl with tomatoes and avocado.
- Make the dressing by whisking olive oil, lemon juice, mustard, and maple syrup together.
- Mix all ingredients in the bowl with the dressing and adjust seasoning.
- Serve on a platter with extra olive oil and cilantro on top.
Notes
This salad can be served as a side or a main dish, and pairs well with grilled chicken or fish.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 7g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg
Keywords: salad, corn, avocado, healthy, summer recipe