Description
This easy avocado corn salad with a tangy honey dressing will find its way to your menu again and again. It’s perfect!
Ingredients
Scale
- 4 ears of corn, shucked
- 1 pint of cherry tomatoes, halved
- 1/3 cup thinly sliced red onion
- 2 avocado, diced
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1.5 tablespoons cilantro, chopped
- 2 tablespoon lime juice
- 1 garlic clove, minced
- 1/2 teaspoon honey
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Instructions
- Heat grill to medium high heat around 350°F
- Place ears of corn directly on the grill. Grill each side for 2-3 minutes, until slightly charred.
- Remove the corn from the grill and let it rest for 3-5 minutes. Then using a corn, carefully cut the corn kernels off the corn. Place the corn kernels in a large bowl, discard the cob.
- To the large bowl with corn, add tomato, red onion and avocado.
- Next, make the dressing. To a small bowl add olive oil, red wine vinegar, cilantro, lime juice, garlic, honey, smoked paprika, cumin, red pepper flakes, and salt. Whisk everything together until combined.
- Pour dressing over the corn mixture and then toss everything to coat. Season with salt as needed and serve.
Nutrition
- Serving Size: 1/2 cup
- Calories: 144
- Sugar: 4 g
- Sodium: 127 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
