Eat
Your
Veggies!
Ever have those days where your body just craves veggies? I had a reputation for hating vegetables as a kid, but I’m so glad I’ve come back around! This Grilled Corn, Avocado, and Tomato salad is so light and refreshing, especially as we close out summer. I used some sweet corn and fresh avocado from Moss Landing Produce (seriously the sweetest corn I’ve ever had) and some cherry tomatoes that were ripening in the fridge. Top with some cilantro-lime dressing to tie it all together! Such an iconic California dish and perfect for vegan and gluten free eaters too!
Corn Tomato Avocado Salad
Equipment
- blender or food processor
Ingredients
- 2 cups cherry tomatoes, halved
- 3 ears corn, boiled or grilled, sliced off the cob
- 2 avocados, cubed
- 1 jalepeno, sliced (optional)
Cilantro Lime Dressing
- 1 + 2/3 cups fresh cilantro
- 2 garlic cloves
- 2 tsp honey
- 1/4 cup freshly squeezed lime juice
- 1/2 tsp salt
- 1/2 tsp ground coriander
- 1/2 cup olive oil
Instructions
- Beforehand, grill or boil the corn until cooked, and slice off the cob. Cut the tomatoes in half, and cube the avocados into bite sized pieces. Add all vegetables to a large bowl.
- To make the dressing, place 1 cup cilantro, coriander, lime juice, honey, garlic, and salt into a blender or food processor and pulse until mixed. Slowly stream in the olive oil until the dressing is smooth.
- pour dressing over chopped vegetables and toss well to combine, serve and top with the rest of the fresh cilantro.
- Enjoy!
