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Avocado and Corn Salad

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In this fresh summer salad recipe, sweet corn and honey balance nicely with tomatoes, avocado and lime juice. Bring it along to your next summer picnic or pair it with grilled shrimp or chicken for an easy weeknight meal.

Ingredients

  • 3 ears corn, husks removed
  • 1 medium poblano pepper
  • 3 Tablespoons lime juice
  • 1 Tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 cup oil
  • 1 medium tomato, chopped
  • 1/4 cup crumbled cotija cheese or shredded parmesan
  • 1 avocado, chopped
  • 6 cups chopped lettuce, about one head of lettuce
  • 1/2 teaspoon chili powder, optional
  • 1/4 cup chopped cilantro, optional

Instructions:

  1. Set the oven to broil. Lightly coat corn and poblano with cooking spray. Place on a baking sheet on the top rack of the oven, until lightly charred and tender, 2 to 5 minutes, turning occasionally.
  2. Let cool for 10 minutes.
  3. Whisk lime juice, honey, chili powder and 1/4 teaspoon salt in a small bowl. Slowly whisk in oil until blended. Set aside.
  4. Cut corn kernels from the cobs. Peel the poblano and remove and discard the seeds; coarsely chop. Toss the corn kernels, chopped poblano, tomato, cheese and cilantro (if using) together in a bowl. Add in avocado and season with another 1/4 teaspoon salt.
  5. Toss lettuce and 3 tablespoons of the oil mixture together in a bowl. Top with the corn and avocado mixture and drizzle with the remaining oil.

Source: eatingwell.com

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