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Grilled Corn Salad with Cilantro Lime Vinaigrette
49 people liked
Fresh grilled summer corn comes together with a vegetable medley and a bright vinaigrette to create the perfect side dish.
6
Serves
0
Serves of Fruit
(Per Serve)
2
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 3 tablespoons (45ml) extra virgin olive oil
- 1 lime, peeled, quartered
- 1 small garlic clove, peeled
- ½ cup (10g) fresh cilantro leaves, approx. ¼ bunch
- ¼ teaspoon salt, optional
- 1 teaspoon honey
- 4 ears of corn, husked
- 1 cup (150g) mixed cherry tomatoes, halved
- 2 green onions, roots trimmed, sliced finely
- 1 avocado (120g), peeled, pitted, diced
- ¼ cup fresh cilantro leaves, chopped finely
- 1 fresno chili or jalapeño pepper, minced
METHOD:
- Grill the corn cobs over a hot grill, rotating often until all sides are lightly charred and cooked. Remove and allow to cool.
- Place the first 6 ingredients, including the honey, into a blender or food processor, like a Vitamix.
- Start the machine on its lowest speed, then slowly increase to its highest speed. Blend for 30 seconds or until desired consistency is achieved.
- Carefully cut the kernels off the corn and add to a large mixing bowl. Combine with green onions, cherry tomatoes, chopped cilantro, fresno chili, and desired amount of vinaigrette, mixing well to combine. Serve immediately.
RECIPE NOTES:
Corn is indeed an incredibly nutrient dense vegetable. So, sit back, relax, and enjoy this summer delight!
We like to add about ½ cup (120ml) of vinaigrette to this salad so the freshness of the summer vegetables can shine, but feel free to add any amount you desire!
NUTRITION: Per Serving
958kj
kJ
14.8g
Fat
2.5g
Sat. Fat
16g
Carbs
8g
Sugars
7.5g
Fibre
5g
Protein
121mg
Sodium
NUTRITION: Per 100 grams
494kj
kJ
7.6g
Fat
1.3g
Sat. Fat
8g
Carbs
4g
Sugars
4g
Fibre
2.5g
Protein
63mg
Sodium
