Description
A bright, smoky salad featuring charred corn, creamy avocado, and sweet roasted red onions, perfect for summer meals.
Ingredients
Scale
- 2 red onions
- 2 tbsp olive oil (divided)
- 3 ears of corn
- 200 g red grape tomatoes
- 200 g yellow grape tomatoes
- 1 avocado
- ¼ bunch cilantro (coriander)
- Salt (to taste)
- Pepper (to taste)
- 2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 200°C (400°F). Peel and halve the red onions, toss with 1 tbsp olive oil and a pinch of salt, and roast for 20-25 minutes until edges are browned. Alternatively, char in a hot skillet.
- Whisk together 2 tbsp olive oil, lemon juice, Dijon mustard, maple syrup, and salt and pepper to taste for the dressing. Adjust as necessary.
- Char the corn on a grill or hot skillet until kernels are blackened, then cut off the cob.
- Halve the grape tomatoes, dice the avocado, and chop the cilantro. Keep the avocado pieces chunky for texture.
- Toss the corn, tomatoes, roasted onions, avocado, and cilantro with the dressing just before serving.
Notes
For a vegan version, emphasize the maple syrup and increase lemon for brightness. Avoid reheating once avocado is added.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Grilling, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg