Grilled Corn and Avocado Salad
Grilled maize and avocados combine to deliver a healthy dose of fat-soluble nutrients. This salad is not only a culinary delight but also a healthful meal for your body.
Ingredients list
Regarding the Salad:
- 4 husked ears of corn
- Diced two ripe avocados
- Half a cup of cherry tomatoes
- Half a red onion, chopped finely
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup of crumbled feta cheese (optional)
- To taste, add salt and black pepper.
Regarding the Dressing:
- Three teaspoons of olive oil
- Lime juice, two tablespoons
- one minced clove of garlic
- One tsp honey or maple syrup
- To taste, add salt and black pepper.
Step By Step Guidelines:
1. Start by grilling the corn.
- Turn the heat up to medium-high on your grill.
- After the corn has been husked, place it on the grill and cook it for 10 to 12 minutes, flipping it occasionally, until it is well cooked and blackened.
- After letting the grilled corn cool a little, remove the kernels off the cobs with a knife.
2. Get the salad ready:
- Combine the diced avocados, chopped cilantro, diced red onion, halved cherry tomatoes, and grilled corn kernels in a big salad dish.
- Top the salad with crumbled feta cheese, if using.
- To taste, add salt and black pepper to the salad.
3. Prepare the Garnish:
- Combine olive oil, lime juice, minced garlic, honey or maple syrup, salt, and black pepper in a small bowl.
- Drizzle the salad ingredients with the dressing.
4. Toss and Relax:
- Gently mix the salad until the dressing coats every component.
- To allow the flavors to mingle, cover the salad dish with plastic wrap and place it in the refrigerator for at least 30 minutes.
5. Present:
- Finally toss the salad before serving.
- If preferred, garnish with extra feta cheese and cilantro.
- As a light lunch or as a refreshing side dish, serve the cooled Grilled Corn and Avocado Salad.
Savor the fresh aromas of this delicious summer salad, which has grilled corn and creamy avocado!
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