Description
Juicy roasted corn, sweet bell peppers and slightly spicy, creamy avocado dressing make for a perfect summertime salad!
Scale
Ingredients
Grilled Corn Salad
- 5 ears corn
- 2 tbsp extra virgin olive oil
- 3 cup bell peppers (diced)
- 1/4 cup red onion (finely diced)
- 5 ounces spring mix
Creamy Avocado Dressing
- 1/2 avocado
- 1 container (include size) plain fat-free yogurt
- 1/2 jalapeño (seeds removed)
- 2 tbsp lime juice
- pinch of salt
- 2 tsp green hot sauce ((Cholula, Tabasco, etc.))
- 1/4 cup fresh cilantro
Instructions
Grilled Corn Salad
- Remove husk and corn silk from the ears of corn. Lightly brush with olive oil. Grill each side 2 to 3 minutes, until slightly charred. Let cool and cut corn off the cob.
- Diced peppers, about 1/4″ in size, and finely mince red onion. Add to the cooled grilled corn.
- In a food processor, combine avocado, yogurt, jalapeño, lime juice, salt, hot sauce and cilantro. Blend for 1 to 2 minutes until smooth and creamy. Water can be added 1 tablespoon at a time until desired thinness is achieved.
- Combine grilled corn, peppers and onions with avocado dressing. Serve over spring mix with your favorite salad additions!
- Category: Salad
