Delicious Charred Corn Avocado Salad with Roasted Red Onions
A vibrant Charred Corn Avocado Salad with Roasted Red Onions that is a must-try for its flavor explosion and health benefits.
Equipment
- - Grill
- - Oven
- - Mixing bowl
- mason jar
Ingredients
For the Salad
- 2 medium red onions bring a sweet, caramelized flavor
- 2 tbsp olive oil divided, adds richness
- 3 ears corn enhances natural sweetness
- 200 g red grape tomatoes adds a splash of color
- 200 g yellow grape tomatoes contributes sweet tang
- 1 ripe avocado offers creamy texture
- 0.25 bunch cilantro fresh, herby brightness
- salt to taste
- pepper to taste
For the Dressing
- 2 tbsp olive oil for dressing
- 2 tsp lemon juice brings refreshing acidity
- 1 tbsp Dijon mustard acts as emulsifier
- 1 tbsp maple syrup for hint of sweetness
Instructions
Preparation Steps
- Preheat the oven to 200°C (400°F).
- Slice the onions in half lengthwise, place cut side down in an oven tray, drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast for 30 minutes until soft and golden.
- Cool the onions, peel off the skin, and slice into rings, separating the layers.
- Grill the corn on medium-high heat, brushed with 1 tablespoon of olive oil, seasoned with salt and pepper for about 15 minutes, turning occasionally.
- Cut the corn kernels from the cobs into a large mixing bowl.
- Wash and slice the grape tomatoes in half.
- Peel and cube the avocado into 2cm pieces.
- Tear the cilantro leaves from stems.
- Combine dressing ingredients in a mason jar, shake well to blend.
- Mix together corn, roasted red onions, avocado, and tomatoes in a serving bowl. Pour dressing over, toss to combine, and garnish with cilantro. Season with salt and pepper to taste.
- Serve as a side or main dish.
Notes
Add feta cheese on top for an extra creamy touch if desired.