Grilled Corn Avocado Salad: A Zesty Summer Delight

This Grilled Corn Avocado Salad is a refreshing and nutritious summer dish, perfect for any gathering.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 servings

Course: Salads

Cuisine: Tex-Mex

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 ears Corn Freshly grilled adds sweet flavor; canned or frozen can work.
2 cups Cherry Tomatoes Or diced regular tomatoes if preferred.
1 cup Feta Cheese Crumbled; can substitute goat cheese.
¼ cup Cilantro Chopped; substitute parsley if desired.
2 medium Avocados Diced; omit or replace with mango if preferred.

For the Dressing

¼ cup Lime Juice Freshly squeezed; lemon juice can be an alternative.
¼ cup Olive Oil Can substitute avocado oil.
1 tablespoon Honey Maple syrup can be used for vegan option.
1 clove Garlic Minced; can substitute with mustard for flavor.
1 teaspoon Salt Adjust to taste.
1 teaspoon Black Pepper Freshly cracked for better flavor.

Equipment

Grill
pot
Mixing Bowl
Whisk

Method

Step-by-Step Instructions

Prepare the Corn: Remove husks and silk from the corn. Boil ears in salted water for about 10 minutes, then grill for about 10-12 minutes until charred.
Make the Dressing: Whisk together lime juice, olive oil, honey, garlic, salt, and pepper until well combined.
Assemble the Salad: Cut corn kernels off the cobs and place in a bowl. Add tomatoes, feta, cilantro, and avocado, then gently toss.
Dress the Salad: Drizzle dressing over salad, toss gently to coat, and adjust dressing to taste.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 8mgSodium: 320mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 8mgIron: 4mg

Notes

Best enjoyed fresh, add avocados just before serving to prevent browning.

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