This tomato avocado corn salad combines simple fresh summer ingredients, creating a tasty and refreshing salad that pairs perfectly with anything you’re grilling. A healthy, simple and tasty salad recipe that is naturally vegan and gluten-free.
Salad, Side Dish
For the corn:
2ears of fresh corn kernels,husked and cleaned
For the salad:
2teaspoonsextra-virgin olive oil
Juice from 1 lime
fresh black pepper,to taste
1small red onion,diced
1sweet red pepper,diced
1small bunch fresh coriander,leaves picked
In a grill skillet (preferably cast iron), heat a little olive oil over medium heat. Also brush each corn cob in a little olive oil, and transfer them to the skillet.
Cook the corn, covered, for 3 minutes on each side until it slightly browns, about 10-12 minutes. Set aside to cool for 10-15 minutes.
Once cooled, using a large knife, cut the kernels from the cob and add them to a serving bowl.
Add the lime juice, salt, pepper, cumin to the bowl with the corn and toss until well combined. Add the onion, red pepper, cherry tomatoes, avocado and fresh coriander and toss again to coat.