This salad is my newest obsession. I’ve made it twice already and it’s so good I don’t want to share. I just want it all to my greedy little self. It’s bright flavors, creaminess of the avocados, slight spice of the seasonings, marries together so well. It’s the perfect summer salad.
And if you can get your hands on some fresh sweet corn, you must make this. If you can’t find fresh, frozen works well too. And at about 300 calories per serving this salad makes the perfect lunch or side dish. Or breakfast, who am I kidding. I could eat this any time.
Ingredients: 4 Ears Corn, husk removed, remove corn with sharp knife (frozen, defrosted corn could be used too), 2 Avocados, diced, 1 cup cherry tomatoes, sliced, 1/4 sweet onion, finely diced, 3/4 cup Queso Fresco, crumbled, 2 cucumbers, skin on and chopped small dice
If using fresh corn, removed the husks and silks.
Isn’t that corn gorgeous. Fresh is so good, I could eat it raw.
In fact I did while slices in off the cob, I snuck a few sweet bites.
Ina large skillet over medium-high heat, roast the corn until it’s golden brown. Then stir until all sides are roasted. Only takes about 2-3 minutes.
Go ahead and prepare the other ingredients, chopped cucumber (fresh from the garden)
Finely diced onion, sweet of course.
Cherry tomatoes, and even some from the garden, see the ones a the bottom, they are called chocolate cherry tomatoes.
Once you have some beautiful color on the corn, set aside to cool.
Dice the avocados.
Chop and crumble the queso fresco. If never using queso fresco, it’s similar in texture to feta, slightly salty, and delicious.
Then add all the ingredients to a large bowl and set aside, or refrigerate until serving.
To make the spicy vinaigrette: 4 tablespoons coconut oil, 2 tablespoons apple cider vinegar, 1/2 teaspoon garlic powder, 2 tablespoon fresh cilantro, minced, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon Salt, 1/4 tsp black pepper
In a microwavable bowl, add the coconut oil, it’s solid at room temperature. If you don’t have Coconut oil use Olive Oil. I am loving coconut oil at the moment and using it as often as I can.
Melt the oil in the microwave about 15-20 seconds.
Then add in the spices and vinegar.
and minced cilantro. Stir vigorously.
Pour over the salad, mix well and serve. It’s just that simple.
Oh the bright flavors really pop! You must try this salad soon!
Print This Recipe
Roasted Corn and avocado Salad with Spicy Vinaigrette
Adapted from Authentic Suburban Gourmet
4 Ears Corn, husk removed, remove corn with sharp knife (frozen, defrosted corn could be used too)
2 Avocados, diced
1 cup. cherry tomatoes, sliced
1/4 sweet onion, finely diced
3/4 cup Queso Fresco, crumbled
2 cucumbers, skin on and chopped small dice
Prepare Corn in a large skillet over medium high heat roast the corn, until golden brown about 2-3 minutes, let cool. Then add all the ingredients to large bowl and refrigerate until ready to use.
4 tablespoons coconut oil
2 tablespoons apple cider vinegar
1/2 teaspoon garlic powder
2 tablespoon fresh cilantro, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon Salt
1/4 tsp black pepper
Add all the ingredients to a bowl or jar and mix or shake really well. Taste and adjust seasoning, per taste. When ready to serve salad, add the dressing and gently toss.
6 Servings per recipe
Per serving Calories 297, Carbs 16, Fat 23, Sugars 4, Sodium 153, and Fiber 2