Avocado & Grilled Corn Salad Avocado & Grilled Corn Salad

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/The Props

Nothing says summer like grilled corn. Sliced off the cob, it makes a great addition to any salad.

  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 6 servings

Ingredients

Dressing:
Salad:

Method

Dressing: In small bowl, whisk together garlic, oil, lime zest, lime juice, honey and salt; set aside.

Salad: Preheat barbecue to medium-high heat (about 375°F); grease grill. Brush corncobs with oil. Place on grill; close lid and cook, turning occasionally, until slightly charred, 8 to 10 minutes. Transfer to cutting board; let cool enough to handle. Cut kernels from corncobs.

In large bowl, toss together corn kernels, avocados, red onion, 1/4 cup of the Parmesan, mint, cilantro, salt and 1/3 cup of the dressing. Sprinkle with remaining 1/4 cup Parmesan. Serve immediately.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 252 mg
  • Sugars 5 g
  • Protein 6 g
  • Calories 282
  • Total fat 21 g
  • Potassium 514 mg
  • Cholesterol 5 mg
  • Saturated fat 4 g
  • Total carbohydrate 24 g

%RDI

  • Iron 9
  • Folate 40
  • Calcium 9
  • Vitamin A 5
  • Vitamin C 20
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Lunch & Dinner

Avocado & Grilled Corn Salad

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