Chipotle & Raspberry Grilled Corn, Tomato & Avocado Salad

Side Dishes

Chipotle & Raspberry Grilled Corn, Tomato & Avocado Salad

Ingredients

Difficulty level: 2

Salad:

1 cup Romaine lettuce (or Cos lettuce), shredded
2 ears of grilled corn (shucked and cut off the cob) — or 14 ounce can corn kernels, drained
2 large ripe avocados, halved, peeled, stones removed and diced
9 ounces (250 g) grape tomatoes, halved
1/8 of a red onion, thinly sliced

Dressing:

2 tablespoons fresh lime juice
3 tablespoons SDOW Chipotle EVOO
2 tablespoons SDOW Raspberry Balsamic
1-2 tablespoons chopped fresh cilantro (or parsley)
1/2 teaspoon salt to season
1/3 teaspoon red chili flakes
1 clove garlic, minced (optional)

Directions

If grilling corn, pull down husks, remove silk, replace husk and soak in salt water for 10 minutes. Grill corn for 20 minutes, turning every 5 minutes. Once cool enough to handle, cut corn from the cob.

Combine all of the ingredients for the salad in bowl.

For the dressing: Using a small jug, mix together the dressing ingredients, combine well, and pour over the avocado salad. Season with extra salt, if desired.

Serve with any protein, or enjoy with Tacos, fajitas, etc.

Serves: 4

Prep time: 0:10 hr:min

Cooking time: 0:30 hr:min

Author: Kim Sayers

Inspired by: Cafe Delites