Tomato and Avocado Salad with Grilled Corn
Welcome to this fresh and perfect for summertime tomato and avocado salad with grilled corn! It is a healthy and flavor-packed side dish to take along to an outdoor BBQ, or to simply enjoy any night of the week at home! A light herby dressing brings the whole dish together. Once the corn is grilled, it's ready in minutes!
Ingredients
- 4 corn on the cob (husks left on)
- 1 pint Sangria® Medley Tomatoes, cut in half
- 2 avocado, diced
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1.5 tbsp honey
- 1/4 cup fresh basil, minced
- 1/8 tsp sea salt
- Optional: extra basil to serve
Instructions
- Start by soaking the corn fully in water for at least 10 minutes. After 10 (or more) minutes, heat barbecue to medium-high heat. Add the corn and grill for 10-15 minutes, rotating every 5 minutes to evenly cook the corn. Set aside to cool slightly, then peel husks off the corn. Carefully slice the corn off of the cob with a knife, and add to a bowl.
- Add the diced tomato and avocado in with the corn.
- Into a small bowl, add the extra virgin olive oil, lemon juice, honey, minced basil, and sea salt. Whisk until fully combined.
- Pour the dressing over the corn, tomato, and avocado and toss to combine. Serve with extra minced basil if desired.
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