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Grilled Corn Salad with Avocado

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A vibrant, crunchy salad bursting with flavor and summer freshness, featuring grilled corn and creamy avocado.

Ingredients

Scale
  • 2 corn cobs
  • 1 sweet potato, cubed
  • 3 cups shredded fresh lettuce
  • 1/2 small red onion, finely chopped
  • 1/2 medium red bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, cubed
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1/4 cup fresh lemon juice (~ 2 lemons)
  • Pinch of salt
  • Dash of ground black pepper

Instructions

  1. Prep Your Ingredients: Start by preparing your ingredients. Wash your vegetables and dry them well.
  2. Grill the Corn: Preheat your grill to medium-high heat. Husk the corn, removing the silk and outer layers. Grill the corn for about 10-15 minutes until tender and charred, rotating occasionally.
  3. Roast the Sweet Potato: Toss the cubed sweet potato with olive oil, salt, and pepper. Roast it on the grill or in the oven at 425°F (220°C) for about 20 minutes until tender.
  4. Chop Your Veggies: While the sweet potato and corn are cooking, chop the red onion, red bell pepper, cherry tomatoes, lettuce, avocado, and cilantro.
  5. Cut the Corn Kernels: Once the corn is grilled and slightly cooled, cut the kernels off the cob.
  6. Combine Ingredients: In a large salad bowl, combine the grilled corn, sweet potato, lettuce, red onion, red bell pepper, cherry tomatoes, avocado, and cilantro. Toss gently to mix.
  7. Dress the Salad: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss gently.
  8. Serve: Serve immediately while vibrant and fresh, garnishing with cilantro if desired.

Notes

This salad can be made ahead of time; just keep the avocado separate until serving to prevent browning.

Nutrition

Keywords: corn salad, avocado, grilled salad, summer recipe, vegetarian salad

Find it online: https://crunchytable.com/grilled-corn-salad-with-avocado/