Grilled Corn and Avocado Salad
- Yield: 6-8 servings
I love summer cookouts, but at some point this summer I will get sick of the usual burgers and hot dogs and crave something a little more interesting on the grill. Not to mention the lack of fruits and vegetables found at your typical summer barbecue.
I’ve been keeping my eyes peeled for some grilled dishes featuring fruits and veggies and I’ve put together some of the standouts:
While Paula Deen is not best known for her healthful recipes, this Grilled Radicchio and Walnut Salad is a real winner and a great side for any grilling party.
I love grilled peaches, especially as a simple dessert served with fresh whipped cream. But I had never seen a recipe quite like The Food Yente’s Grilled Peach Salsa which would make a great appetizer served with tortilla chips, or would also be delicious served over grilled chicken or salmon.
Guacamole is a crowd-pleasing starter, but try changing it up by grilling your avocado with these Grilled Avocado Toasts from Martha Stewart – you will wonder why its taken you so long to try it!
I must give credit where credit is due, and my husband’s roasted (or grilled) corn salad is one of his best dishes. While this dish is best made while fresh corn is in season, you can make this side dish all year round using canned corn as well.
4 ears of corn
1 Tbsp olive oil
2 tsp kosher salt
1 tsp pepper
1 pint cherry tomatoes, halved
2 avocados, diced
juice and zest from one lemon
4 Tbsp olive oil
1 bunch cilantro
salt and pepper to taste
Shuck the corn and drizzle with olive oil, salt and pepper. Cook on a hot grilled until slightly charred on all sides around 5 minutes.
Remove the corn kernals from the cob.
In a large bowl mix together corn, tomatoes and avocado. In a separate bowl, whisk together olive oil, lemon juice and zest, cilantro, salt and pepper.
Add dressing over corn mixture and toss together.