Grilled Corn Salad with Avocado
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smoky grilled corn combines with ripe avocado, cherry tomatoes, and fresh herbs in a light lime vinaigrette. This vibrant side dish celebrates summer produce and pairs well with grilled meats or stands alone as a vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 ears fresh corn (husked with silks removed)
- 1 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 1 pint halved cherry tomatoes (about 2 cups)
- 2 cups packed arugula
- 1 medium avocado (peeled, pitted, and diced)
- 1 small red bell pepper (cored and finely chopped)
- 4 green onions (finely chopped)
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice (from about 2 limes)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 teaspoon paprika
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 7m
- Sodium
- 840mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 502mg
- Calcium
- 28mg
- Iron
- 0.97mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 840MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.