Grilled Corn and Avocado Salad
Grilled Corn and Avocado Salad
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 212 |
| pro | 4 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 33 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 7 |
| vit A | 11 |
| vit C | 55 |
| folate | 30 |
- Portion size: 8 to 10
Chipotle sauce gives a subtle smokiness to the salad and is not as hot as regular hot pepper sauce. However, you can substitute 1/4 tsp (1 mL) regular hot pepper sauce. Instead of grilling the corn, you can use 4 cups (1 L) cooked corn kernels.
Ingredients
- 8 8corn cobcorn cobs, husked
- 2 tbsp 2tbspvegetable oil
- 2 2celery stalkcelery stalks, chopped
- 1 1sweet red peppersweet red peppers, diced
- 1/2 cup 1/2cupdiced red onion
- 1 1avocadoavocados, peeled, pitted and diced Dressing:
- 1/4 cup 1/4cuplemon juice
- 2 tbsp 2tbspminced fresh mint, (or 1 tsp/m mL dried)
- 2 tbsp 2tbspvegetable oil
- 1 tsp 1tspchipotle hot pepper sauce
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tspgranulated sugar
Preparation
Brush corn with oil. Place on greased grill over medium-high heat; close lid and grill, turning frequently, until lightly grill-marked, 15 to 20 minutes. Let cool; slice kernels off cob.
Dressing: Meanwhile, in large bowl, whisk lemon juice, mint, oil, hot pepper sauce, salt, pepper and sugar. Add celery, red pepper and onion; toss to combine. (Make-ahead: Cover and refrigerate corn and salad separately for up to 24 hours.)
Add corn and avocado; toss gently to combine.
Source : Canadian Living Magazine: August 2005
