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Grilled corn avocado salad
Course
Side Dish
Cuisine
American
Keyword
avocado corn salad, Avocado salad, avocado salad recipe
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
185
kcal
Author
Alida Ryder
Ingredients
4
corn on the cob
2
avocados
2
cups
cherry tomatoes
halved
½
cup
fresh basil leaves
1
tbsp
parsley
roughly chopped
2
tbsp
olive oil
2
tbsp
lemon juice
1
tsp
salt
½
tsp
pepper
Instructions
Preheat a grill or grill pan over high heat. Boil the corn in salted water for 10 minutes. Drain the corn then brush with olive oil.
Grill the corn until charred and golden brown all over. Remove from the grill and set aside to cool while you prepare the rest of the salad.
Cut the avocado into chunks, slice the tomatoes and roughly chop the herbs. Place into a large bowl.
Lie the corn on its side and with a sharp knife slice the kernels off the cob. Place into the bowl with the rest of the salad.
Whisk together olive oil, lemon juice, salt and pepper. Pour over the salad, gently toss and serve.
Nutrition
Calories:
185
kcal
|
Carbohydrates:
14
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
403
mg
|
Potassium:
520
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
556
IU
|
Vitamin C:
23
mg
|
Calcium:
17
mg
|
Iron:
1
mg