With Memorial Day fast approaching, it is time to consider the selection of food to be served at your picnic, barbeque, potluck, etc. A staple for gatherings is definitely the always simple and quick-to-make salad that nutritionally balances out the unlimited quantities of burgers and hot dogs served on Memorial Day. That doesn’t mean that you have to lay out a boring bed of greens for your friends and family, however. This Memorial Day, try making a more interesting and zesty salad with this grilled corn, avocado, and tomato salad with honey lime dressing from the “Jehan Can Cook” blog.
I made a few substitutions from the original recipe shown below. I used olive oil instead of vegetable oil for the dressing, and instead of 1 pint of grape tomatoes, I removed the seeds and cubed three small tomatoes. The result was equally delicious!
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
1/2 tsp salt
1 clove garlic crushed
1/4 tsp ground black pepper
1 pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn
2 tbsp fresh cilantro, chopped
Grill corn over medium heat for 10 to 15 minutes. The corn should have some brown spots and be tender and not mushy. Do not overcook!! Cut the corn off the cob and scrape the cob with the back of your knife to get the juices. Set aside and let cool.
Add all the ingredients for the dressing in a bowl and whisk to combine. Add the tomatoes, avocado, cilantro and grilled corn. Mix well so that everything is coated with the marinade, but be careful not to mash the avocados. Refrigerate for 1 hour and serve.