Corn and Avocado Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 8

This salad beautifully combines the contrasting textures of firm corn kernels, tender avocado, juicy cherry tomatoes, and crisp onions. For a more vibrant summer flavor and smoky aroma, the corn is grilled beforehand until charred. This salad is perfect for picnics. Dress it with a mixture of white wine vinegar and honey and enjoy.

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Recipe:

In a large bowl, combine 3 tablespoons white wine vinegar with 1 tablespoon water, 1 teaspoon honey, and 1/2 teaspoon coarse salt. Add half of the thinly sliced red onion and stir; let sit, stirring, for 20 minutes. Brush 4 ears of corn with vegetable oil and grill over medium heat until charred, 8 minutes. Let cool, then trim the kernels. Add them to the onions along with 2 sliced tomatoes, 1 diced avocado, and 2 tablespoons chopped parsley; toss. Season with salt and pepper to taste.

Recipes with similar ingredients: corn, tomatoes, Avocado, wine vinegar, honey

Categories:

recipe / Summer dishes / Picnic / Backyard Recipes / Grill, barbecue / Grilled vegetables and fruits / Salads / Salads with pasta and cereals / Food Network - recipes / Mexican cuisine