Grilled Avocado and Corn Salad

Ingredients

• 5 ears fresh corn husked with silks removed
• 1 ½ tablespoons extra-virgin olive oil
• 2 teaspoons  kosher salt
• ¾ teaspoon ground black pepper
• 1 pint halved cherry tomatoes about 2 cups
• 2 cups packed arugula
• 1 medium avocado peeled, pitted, and diced
• 1 small red bell pepper cored and finely chopped
• 4 green onions finely chopped
• ¼ cup chopped fresh cilantro
• ¼ cup fresh lime juice from about 2 limes
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 teaspoon paprika
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder

Instructions

1. Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.

2. Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.

3. In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature. 

 

Click here to find out more. --> Grilled Corn Salad with Avocado - WellPlated.com