Create a Vibrant Grilled Corn and Avocado Vegetarian Salad Today!

Summertime calls for vibrant, flavor-packed salads that are as delightful to the eye as they are to the palate. Enter the Grilled Corn and Avocado Vegetarian Salad – a harmonious blend of smoky, creamy, and crunchy textures that’s sure to become a new family favorite. This fresh and zesty salad is not only a feast for the senses but also a nutritional powerhouse, packed with essential vitamins, minerals, and healthy fats from the avocado and corn. Whether you’re hosting a backyard barbecue or simply craving a light and refreshing meal, this salad is a delicious and versatile choice that’s sure to impress.

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Ingredients for Grilled Corn and Avocado Vegetarian Salad

To create this vibrant and flavorful salad, you’ll need a few simple ingredients that can be easily sourced at your local grocery store or farmer’s market. The key is to use the freshest, ripest produce for maximum flavor and texture.

• 4 ears fresh corn, husked
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, finely chopped
• 1 red or orange bell pepper, diced
• ½ cup fresh cilantro, chopped
• 1 small jalapeño, minced (optional)
• ½ cup crumbled feta cheese (optional)
• ¼ cup olive oil, plus more for grilling
• ¼ cup fresh lime juice
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¾ tsp sea salt
• ½ tsp black pepper

Instructions for Preparing the Salad

Follow these easy steps to assemble your Grilled Corn and Avocado Vegetarian Salad:

Grill the Corn

Preheat your grill or grill pan to medium-high heat. Lightly brush the corn with olive oil and grill for 8-10 minutes, turning occasionally until charred in spots. Remove from heat and let cool. Cut the kernels off the cob.

Make the Dressing

In a small bowl, whisk together the ¼ cup olive oil, fresh lime juice, cumin, smoked paprika, salt, and pepper until fully combined.

Assemble the Salad

In a large bowl, combine the grilled corn kernels, diced avocados, halved cherry tomatoes, red onion, bell pepper, cilantro, and jalapeño (if using).

Dress and Toss

Pour the dressing over the salad ingredients and gently toss to combine, being careful not to mash the avocado.

Top with Feta

Sprinkle the crumbled feta cheese over the top of the salad, if desired.

Serve

Serve the Grilled Corn and Avocado Vegetarian Salad immediately at room temperature or chill for 15-20 minutes before serving.

Nutritional Information

This vibrant salad is not only delicious but also nutritious. Each serving (about 1 cup) provides approximately 240 calories, 15 grams of fat, 24 grams of carbohydrates, and 5 grams of protein. The avocado and corn offer healthy fats, fiber, and a variety of essential vitamins and minerals, while the cherry tomatoes, bell pepper, and cilantro provide an array of antioxidants and anti-inflammatory compounds. This salad is a great way to incorporate more plant-based, nutrient-dense foods into your diet.

Variations of Grilled Corn and Avocado Vegetarian Salad

While this recipe is delicious as-is, there are many ways to customize it to suit your taste preferences or dietary needs. For a vegan version, simply omit the feta cheese. You can also try substituting the lime dressing with a balsamic vinaigrette or a creamy avocado-based dressing. To add more protein, consider tossing in some cooked chickpeas or black beans. If you prefer a heartier meal, serve the salad over a bed of mixed greens or quinoa.

Pairing Suggestions

The Grilled Corn and Avocado Vegetarian Salad pairs beautifully with a variety of main dishes, making it a versatile and crowd-pleasing option. For a light and refreshing meal, serve it alongside grilled fish or chicken. It also complements kebabs, veggie burgers, or a simple protein-packed sandwich. This salad would make an excellent side dish at your next backyard barbecue or potluck gathering.

FAQs About Grilled Corn and Avocado Vegetarian Salad

What ingredients are needed for Grilled Corn and Avocado Vegetarian Salad?

To make a Grilled Corn and Avocado Vegetarian Salad, you will need fresh corn (either on the cob or frozen), ripe avocados, cherry tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper. Optional ingredients can include black beans, feta cheese, or jalapeños for added flavor and texture.

How do I grill the corn for the salad?

To grill corn for the salad, preheat your grill to medium-high heat. If using corn on the cob, remove the husks and silk. Lightly brush the corn with olive oil and season with salt. Place the corn on the grill and cook for about 10-15 minutes, turning occasionally until the kernels are tender and slightly charred. Once grilled, let the corn cool slightly before cutting the kernels off the cob.

Can I make this salad ahead of time?

Yes, you can prepare some components of the Grilled Corn and Avocado Vegetarian Salad ahead of time. You can grill the corn and chop the vegetables a few hours in advance. However, it’s best to add the avocado and dressing just before serving to prevent browning and ensure freshness.

What are some variations or additions I can make to this salad?

There are many ways to customize your Grilled Corn and Avocado Vegetarian Salad! Consider adding ingredients like black beans for protein, diced bell peppers for crunch, or crumbled feta for creaminess. You can also experiment with different dressings, such as a balsamic vinaigrette or a yogurt-based dressing, to suit your tastes.

More Related Recipes You Might Enjoy

• Cucumber Avocado Salad
• Healthy Street Corn Pasta Salad
• Cowboy Caviar

Enjoy this fresh and zesty Grilled Corn and Avocado Vegetarian Salad as a light main dish or a flavorful side at your next summer gathering. With its vibrant colors, satisfying textures, and nutritious ingredients, it’s sure to be a hit with everyone who tries it.

Craving even more magical meals? Browse Amelia’s Pinterest boards for quick dinners, cozy bakes, and tons of flavorful inspiration.

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