Grilled Corn Salad with Avocado
This grilled corn salad with avocado is a healthy side you’ll be making again and again. With a colourful mix of charred corn, roasted sweet potatoes, fresh veggies and creamy avocado, it’s the perfect choice for any summer cookout.
ingredients
- 2 corn cobs
- 1 sweet potato, cubed
- 3 cups shredded fresh lettuce (I used a mix of radicchio, lamb's lettuce and endive)
- ½ small red onion, finely chopped
- ½ medium red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, cubed
- ½ cup fresh cilantro, chopped
Dressing
- 2 tablespoons olive oil
- ¼ cup fresh lemon juice (~ 2 lemons)
- Pinch of salt
- Dash of ground black pepper
instructions
- To roast the sweet potato, preheat the oven to 400°F (200°C) and add cubed sweet potato to a parchment-lined baking sheet. Toss with a little oil and bake for 20 minutes or until tender. Set aside.
- Husk the corn, then brush it lightly with olive oil and season with salt. Heat the grill and, when hot, place the corn in the pan. Using tongs, rotate the corn every few minutes so that it browns all over. Baste the corn with a little olive oil, as needed. Cook for 7-10 minutes, until the corn is tender. Let it cool, then cut the corn from the cobs.
- To make the dressing, simply whisk together olive oil, lemon juice, salt and pepper.
- Assemble the salad. Start with fresh lettuce, then add the sweet potato, corn, finely chopped red onion, bell pepper, cherry tomatoes, avocado and cilantro. Drizzle with the prepared dressing and serve chilled.
nutrition
Nutrition Facts
Grilled Corn Salad with Avocado
Amount per Serving
Calories
226
% Daily Value*
Fat
13.1
g
20
%
Saturated Fat
1.8
g
11
%
Trans Fat
0
g
Polyunsaturated Fat
1.5
g
Monounsaturated Fat
8.6
g
Cholesterol
0
mg
0
%
Sodium
36.2
mg
2
%
Potassium
650.7
mg
19
%
Carbohydrates
26.1
g
9
%
Fiber
6.1
g
25
%
Sugar
8.9
g
10
%
Protein
4.2
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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