Grilled Corn and Avocado Salad recipe
This salad feels like a burst of sunshine in a bowl. The creamy avocado pairs beautifully with the smoky grilled corn, and the tangy dressing ties everything together. Perfect for summer gatherings or a refreshing weeknight side!
Ingredients:
– 2 cups grilled corn kernels (about 3 ears)
– 1 large avocado, diced
– 1 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 2 tbsp fresh cilantro, chopped
– 2 cups baby spinach or arugula
– 1/4 cup Greek yogurt (or dairy-free alternative)
– 1 tbsp lime juice
– 1 tbsp olive oil
– 1 tsp honey
– Salt and black pepper, to taste
Instructions:
1. Grill the corn:
– If using fresh corn, grill it over medium heat until lightly charred, about 10 minutes, turning occasionally. Cut the kernels off the cob once cooled.
2. Prepare the dressing:
– In a small bowl, whisk together Greek yogurt, lime juice, olive oil, honey, salt, and pepper until smooth.
3. Assemble the salad:
– In a large mixing bowl, combine grilled corn, avocado, cherry tomatoes, red onion, spinach, and cilantro. Drizzle with the dressing and gently toss to coat.
4. Serve:
– Transfer the salad to a serving bowl and enjoy immediately!
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4