I really enjoyed this salad last night. We were going to have the leftover pizza from the birthday party but I wanted something else to go with pizza that fell more on the healthy side of the spectrum. I loved the dressing on this!
Grilled Corn and Avocado Salad
Grill your 2 ears of corn by:
- Removing the husks from the corn and grill it over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Let it cool slightly before cutting the corn off the cob.
True confessions—I don’t work the grill at our house, and I didn’t want to ask my handsome fella to fire it up just for a little bit of corn. So I tried to find some roasted corn at the grocery store….no luck. Trader Joe’s has some but it wasn’t on my route home, so I simply cooked some frozen corn in our cast-iron skillet on the stove top. It worked just fine—-but roasted or grilled would be even better!
Add to the cut corn:
- 1 pint cherry or grape tomatoes, halved
- 1 ripe avocado, diced
- 2 tbsp fresh cilantro, chopped
Make the dressing by whisking together:
- 2 Tablespoons of lime juice
- 3 Tablespoons olive oil
- 1 Tablespoon honey
- 1 clove garlic, minced
- salt and pepper to taste
Pour the dressing over the corn mixture and toss it gently to combine.
Refrigerated it for at least 15 minutes before serving.
Cilantro can go limp in just a few days if you simply leave it in the vegetable crisper in the refrigerator. Somewhere I read that you should put it in a glass of water and wrap the plastic vegetable bag –you know the one you brought it home from the store in—well wrap that around the cilantro down over the glass. My husband hates this but it does keep the bunch of cilantro fresh longer and available for more recipes.