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Servings:

Tomato, Roasted Corn, and Avocado Salad

Fresh, tiny tomatoes, creamy avocado, roasted corn, jalapeño (providing a small kick of heat), lime, rice vinegar and cilantro a refreshing taste.

Total Time

25min

4.6

18 Ratings

Author: Olga's Flavor Factory

Servings:

Ingredients

•

2 ears

Corn

•

Jalapeño Pepper , halved, deseeded

•

2 cups

Grape Tomatoes , halved

•

Avocado

•

1/2

Lime , juiced

or Lemon

•

Shallot , minced

•

1 clove

Garlic , minced

•

4 Tbsp

Olive Oil

•

1 tsp

Rice Vinegar

•

1 Tbsp

Scallions

•

1 Tbsp

Fresh Cilantro

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Rub 1/2 to 1 tablespoon of Olive Oil (2 Tbsp) on the Corn (2 ears) and Jalapeño Pepper (1) , and season with Salt (to taste) and Ground Black Pepper (to taste) .

Broil for about 5-10 minutes, flipping the corn halfway through but not the jalapeno (broil the skin side only).

Make the dressing. Mince the Rice Vinegar (1 tsp) , and combine with Olive Oil (2 Tbsp) and Garlic (1 clove) in a small bowl.

Pit the Avocado (1) by cutting it in half and removing the seed. Then score and scoop out the avocado.

Add the juice from Lime (1/2) into the avocado, and stir gently to combine.

Strip the kernels of the corn once they are cool. A trick that I found works great is to set a small bowl upside down into a large bowl, place the corn on top of the small bowl and strip.

Peel the skin off the jalapeno and mince.

Mix the corn, Avocado, Jalapeño Pepper, Fresh Cilantro (1 Tbsp) , tomato, Shallot (1) , Grape Tomatoes (2 cups) , Scallions (1 Tbsp) , and the dressing.

Serve immediately, since the avocado browns quickly, even though we use lime/lemon juice.

Nutrition Per Serving

CALORIES

172

FAT

13.9 g

PROTEIN

2.5 g

CARBS

12.2 g