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Avocado and Corn Salad

Roast Corn and Avocado Salad

 

Ingredients

 

3 Avocados cut into ½ inch pieces

4 ears of corn, husked

1 pint cherry tomatoes, quartered

½ a bunch cilantro, chopped ( You can substitute parsley)

1 lime, zest and juice

2 tbsp. olive oil

6 oz. feta crumbled ( plain goat cheese can also be used)

Salt and pepper to taste

 

Preheat grill to 500 F.

Brush corn with 1 tbsp. olive oil and sprinkle salt and pepper

Grill corn until evenly roasted and cooked through ( about 10 min.)

When corn is cool enough to touch, cut kernels off the cob.

In a large bowl combine corn, tomatoes, avocado, feta, lime zest and juice, 1tbsp. olive oil.

Toss to combine and season with salt and pepper to taste.

Reviewed by Ruth Mallin on 22 August 2017

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