GLUTEN-FREE | VEGAN
- corn kernels - avocado oil - cucumber - cherry tomatoes - fresh cilantro - avocado - red onion - jalapeño - lime zest & juice - garlic - chili powder - salt & pepper
Cut the corn kernels from uncooked cob. Place cast iron skillet over medium-high heat, add the oil. Cook corn for 5-6 minutes.
While corn is cooling, prepare all other vegetables. Placing in a mixing bowl.
Make the vinaigrette by combining avocado oil, lime zest and juice, garlic, chili powder, salt & pepper. Whisk well to combine.
Pour dressing over vegetables and gently toss to combine.
Season with additional salt & pepper if desired.
Take advantage of summer's bounty with this salad featuring smoky, roasted corn, and creamy avocado. A healthy summer salad full of flavor!
A delicious fresh summer salad!