Avocado and Grilled Corn Salad has the combinations of flavor of fresh herbs, with the freshest vegetables and lime makes a great salad for a lunch, picnic or barbecue. It takes only a few minutes to put together and tastes fantastic.
This Avocado and Grilled Corn Salad Easy And Delicious
Fresh Ingredients Make a Healthy Salad
I decided that working on making new salads that are fresh, easy and full of flavor is a timely idea. Pick the best fresh corn on the cob, prepare and use right away for the best results.
Add some herbs and lime and you have a bright, colorful and delicious salad for a side or meal. Try another salad for a new change Black Bean Roasted Corn salad.
In the past one of my favorite types of corn to get is called Silver Queen. It is a white color corn that is so sweet and tender you don’t want to stop eating it. Unfortunately, where I live now it is hard to find.
Perhaps at the Farmers market I go to they will have it soon. The corn I used for this recipe is sooooo sweet and tender as well which was a nice find.
Do you know how to pick the right avocado?
To make this Avocado and Grilled Corn Salad you need the perfect avocados. The challenge I have in making some fresh salads is finding the right ripeness of avocado. When I have a recipe that calls for avocados, if I go to the store to buy some they can be either too ripe or too hard. I find catching that right moment to tell if they are ripe is a challenge.
I will share with you the secret that I finally learned how to pick the right Avocado. Pick up an avocado and if you pick off the stem and it is green underneath and the skin yields to gentle pressure you have a ripe avocado. If it is brown underneath the stem it is over ripe so don’t buy it. If the stem doesn’t come off at all it is underripe.
Ripe avocados that yield to gentle pressure should be eaten in a day or two. Unripened or green fruit can take three to five days to ripen at room temperature. When avocado yield to gentle pressure place them in the fridge to stop the ripening process.
I buy as many as I can and store them in the fridge until I need them and they don’t ripen in there. Are 12 Avocados too many to buy at once? Only if you personally eat every one.
For this recipe you need some fresh herbs and vegetables. Fresh salads with great taste like this Avocado and Grilled Corn Salad. have the herbs which are easy to grow in a pot, on a deck, or inside to have on hand. The difference between using fresh herbs and dried herbs is that you use a smaller amount of fresh herbs than dried and add them in the end of any recipe.
Now isn’t that easy and delicious!
Avocado And Grilled Corn Salad
- 4 cups corn abou 4 ears of corn grilled
- 2 cups cherry tomatoes sliced in half
- 1 cucumber chopped
- 1 avocado
- 1/4 cup lime juice thee limes
- 1 whole lime zested about one tablespoon
- 1/4 cup apple cider vinegar
- 1/2 tsp salt
- 2 tablespoons canola oil
- 1/4 tsp garlic powder
- 1/2 cup green onions chopped
- 2 tablespoons Parsley
- 1 tablespoon cilantro optional
- Grill corn on the cob with the husks attached turning periodically for about ten minutes. The silk will partially burn off the ends. After corn is cooked and cooled off. Then clean by removing the husks,
- Cut corn off the cob and place into a large bowl
- Cut up vegetables and set aside
- Chop green onions and mince herbs and set aside
- Peel and cut up avocado
- Add cut up tomatoes, avocado, herbs and cucumbers to large bowl
- To make the dressing, to a small bowl, mix together lime juice, lime zest, vinegar, canola oil, garlic powder, and salt
- Add dressing to large bowl with vegeatbles and mix together.
- Serve immediately
My name is Mary. Here at The Recipe Patch you will find a garden full of recipes to make life easy and delicious. I hope you find a new recipe to share with your friends and family. There is something for every occasion…. Let’s get to work… or play!