GRILLED CORN SALAD WITH AVOCADO
Steps:
- Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.
- Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.
- In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.
Nutrition Facts : ServingSize 1 (of 6), about 1 cup, Calories 230 kcal, Carbohydrate 26 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Fiber 5 g, Sugar 11 g, UnsaturatedFat 12 g
AVOCADO AND GRILLED CORN SALAD WITH CILANTRO VINAIGRETTE
I found this on a food blog and knew I had to try it. I'm so glad I did! I did decrease the ratio of oil to vinegar from the original 6 TBS.
Provided by Alisa Lea
Categories Corn
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Add the first 6 ingredients to a large bowl and refrigerate until ready to use.
- Add remaining ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
- When ready to serve salad, add the dressing and gently toss.
Nutrition Facts : Calories 263.9, Fat 18.3, SaturatedFat 4.3, Cholesterol 12.5, Sodium 310, Carbohydrate 23.9, Fiber 6, Sugar 6.2, Protein 6.2
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