Delicious Charred Corn Avocado Salad with Roasted Red Onions
A colorful and vibrant Charred Corn Avocado Salad with Roasted Red Onions that celebrates summer flavors and textures.
Equipment
- grill pan
- - Baking tray
- Mason jar
Ingredients
For the Salad
- 2 red onions roasted for sweetness
- 3 cobs corn fresh on the cob, grilled
- 200 g red grape tomatoes halved
- 200 g yellow grape tomatoes halved
- 1 avocado cubed
- ¼ bunch cilantro torn, adjust to taste
- to taste salt for seasoning
- to taste pepper for seasoning
- 2 tbsp olive oil for roasting
For the Dressing
- 2 tbsp olive oil for richness
- 2 tsp lemon juice for acidity
- 1 tbsp Dijon mustard for flavor
- 1 tbsp maple syrup for sweetness
Instructions
Making the Salad
- Preheat the oven to 200°C (400°F).
- Halve the red onions and place them in a baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes.
- Let the onions cool slightly, then peel and slice them into 1cm thick layers.
- Heat the grill pan to medium-high.
- Coat the corn with olive oil and season with salt and pepper. Grill for about 15 minutes, turning occasionally.
- Remove corn from the grill, let cool, then cut the kernels off the cobs.
- Cut the grape tomatoes in half lengthwise.
- Cube the avocado into 2cm pieces.
- Tear the cilantro leaves into smaller pieces.
- In a mason jar, combine olive oil, lemon juice, Dijon mustard, and maple syrup. Season to taste and shake well.
- In a large bowl, mix together corn, roasted onions, avocado, and both kinds of tomatoes. Drizzle with dressing and toss gently.
- Top with cilantro and additional seasoning if desired. Serve fresh.
Notes
Top with crumbled feta for extra flavor, if desired. Serve immediately for the best experience.