Charred Corn Avocado Salad with Roasted Red Onions
A vibrant salad combining charred corn, creamy avocado, and roasted red onions for a refreshing side dish perfect for gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 red onions
- 2 tbsp olive oil (divided)
- 3 corn on the cob
- 200g red grape tomatoes
- 200g yellow grape tomatoes
- 1 ripe avocado
- ¼ bunch cilantro (coriander)
- Salt (to taste)
- Pepper (to taste)
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
Instructions
- Preheat the Grill: Preheat the grill to medium-high heat.
- Prepare the Red Onions: Slice red onions into thick rings and toss with 1 tablespoon olive oil, salt, and pepper.
- Grill the Corn: Place corn cobs on the grill, turning until charred (about 10-15 minutes).
- Roast the Onions: Place red onion rings on the grill and grill for about 4-6 minutes until tender.
- Chop the Veggies: Cut kernels off the corn cobs and chop the grilled onions.
- Mix it All Together: In a large bowl, combine grilled corn, charred red onions, halved grape tomatoes, and diced avocado.
- Prepare the Dressing: Whisk together remaining olive oil, lemon juice, Dijon mustard, and maple syrup.
- Fold in the Dressing: Pour the dressing over the salad and toss gently.
- Add Fresh Herbs: Chop and add cilantro, adjusting seasoning with salt and pepper.
- Let it Rest: Allow the salad to sit for about 10 minutes before serving.
Notes
This salad can be made a few hours in advance; just add the avocado just before serving to prevent browning.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: salad, corn, avocado, summer recipe, grilling