Grilled Corn & Avocado Salad


Grilled Corn & Avocado Salad



Ingredients:

      • 3 ears of corn
      • 1 red onion
      • 1 cup cherry tomatoes, halved (I used a mix of red and yellow)
      • Sprinkle of sugar
      • 1 avocado, cubed
      • 1 tbsp lemon juice
      • 1 sweet red pepper, small dice
      • 1/4 cup fresh cilantro, roughly chopped
      • 1 tbsp olive oil
      • 1 tbsp red wine vinegar
      • Sprinkle of cayenne pepper

Instructions:

Sprinkle halved cherry tomatoes with sugar & salt and set aside.  Sprinkle chopped avocado with lemon juice and set aside as well.  Soak wooden skewers in water for 5-10 minutes.  Slice red onion into thick slices, then skewer with wooden skewers.  Spray corn cobs and onion slices with cooking spray or brush lightly with olive oil.  

Grill for 5-6 minutes, turning corn frequently and flipping onion slices at least once.  Remove veggies from grill when corn is bright yellow and browned in spots, and onion slices are beginning to char.  Cut niblets off corn cobs using a big knife (watch your fingers!) and roughly chop grilled onions.  

Place corn, onions, chopped red pepper, avocado, cherry tomatoes and chopped cilantro in a big bowl.  Drizzle with olive oil and red wine vinegar.  Add a sprinkle of cayenne pepper (until desired spice level is reached).  Season to taste with salt.   


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