Charred Corn Avocado Salad with Roasted Red Onions
A vibrant and refreshing salad featuring charred corn, creamy avocado, and roasted red onions, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian, Vegan
Ingredients
Scale
- 2 Red Onions
- 2 tbsp Olive Oil (divided)
- 3 Ears of Corn
- 200 g Red Grape Tomatoes
- 200 g Yellow Grape Tomatoes
- 1 Avocado
- ¼ Bunch Cilantro (Coriander)
- Salt (to taste)
- Pepper (to taste)
- 2 tbsp Olive Oil (for the dressing)
- 2 tsp Lemon Juice
- 1 tbsp Dijon Mustard
- 1 tbsp Maple Syrup
Instructions
- Preheat the Grill or Oven: Preheat your grill or oven to about 400°F (200°C).
- Prep the Onions: Slice the red onions into thick rounds and toss with 1 tablespoon of olive oil, salt, and pepper.
- Roast the Onions: Roast the seasoned onions on a baking sheet or on the grill for about 20-25 minutes until caramelized.
- Grill the Corn: Husk the corn, brush with olive oil and salt, and grill for about 10 minutes until charred.
- Chop the Tomatoes and Avocado: Halve the tomatoes and dice the avocado, drizzling with a bit of lemon juice.
- Prepare the Dressing: Whisk together the remaining olive oil, lemon juice, Dijon mustard, and maple syrup.
- Combine Ingredients: In a large bowl, combine the corn, roasted onions, tomatoes, and avocado.
- Dress the Salad: Add the dressing, cilantro, salt, and pepper to the salad and toss gently.
- Taste and Adjust: Adjust the seasoning with more lemon juice or salt as needed.
Notes
Serve and enjoy as a side dish or a light meal. Great with grilled chicken or as a standalone dish.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: salad, summer recipe, charred corn, avocado, healthy, vegetarian, easy salad