ROASTED CORN & AVOCADO SALAD
This Roasted Corn & Avocado Salad with a Chile-Lime Dressing is fresh, delicious, and is the perfect Summer Salad. So if you're looking for a side dish to take to a BBQ or picnic, look no further.
Video
Equipment
- Stove top or grill
- Large bowl
Ingredients
- 4-5 Ears of corn, roasted
- 2 Large ripe avocados, sliced & cut into 1/2" pieces
- 1 Jalapeño
- 1 Small shallot, sliced thin (approx. 4 Tbsp.) You can substitute red onion
- 2 Garlic cloves, minced
- 4 tbsp. Extra virgin olive oil
- 2 tbsp. Mayonnaise
- 3/4 tsp. Red chile powder
- 3/4 tsp. Kosher salt
- 1/2 tsp. Crushed black peppe
- Feta cheese
Instructions
- Roast fresh corn on the stovetop or grill. (Should take about 15-20 minutes to get char-grill marks.)
- Once cooled, remove kernels with a serrated knife and place them in a large bowl.
- Add chopped basil, chopped mint leaves, and avocado and set aside.
- In a separate bowl, make the dressing by adding 4 Tbsp. olive & 4 Tbsp. lime juice (You can also add a little lime zest for additional fresh flavor.)
- Add minced garlic, salt, pepper, & chile powder and mix until well combined.
- Add thinly sliced shallots and mix again.
- Pour dressing over corn mixture and gently fold in with a rubber spatula.
- Sprinkle the desired amount of feta cheese on top and enjoy!
Notes
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