Grilled Corn Avocado Salad
A vibrant and refreshing vegan salad perfect for summer gatherings. Lightly charred grilled corn is tossed with creamy avocado, juicy tomatoes, and peppery arugula in a zesty lime dressing. This healthy side dish is naturally gluten-free and avoids heavy mayo-based dressings for a bright, fresh flavor profile.
Instructions
- 1
Preheat the grill to medium, approximately 400 degrees F.
- 2
Rub on the cob (5 corns) with extra-virgin olive oil (1.5 tbsp) and season with kosher salt (2 tsp) and ground black pepper (0.75 tsp). Grill for 7 minutes, turning frequently until lightly charred.
- 3
Once cooled, slice the kernels off the cob into a large mixing bowl. Add cherry tomatoes (1 pint), arugula (2 cup), avocado (1), bell pepper (1 red), onions (4 green), and fresh cilantro (0.25 cup).
- 4
In a separate small bowl, whisk together lime juice (0.25 cup), extra-virgin olive oil (2 tbsp), agave syrup (1 tbsp), paprika (1 tsp), kosher salt (0.75 tsp), ground black pepper (0.25 tsp), and onion powder (0.25 tsp).
- 5
Pour the dressing over the vegetables and toss gently to coat. Serve at room temperature.
Nutrition Facts
Per portion