Charred Corn Avocado Salad with Roasted Red Onions Delight
This Charred Corn Avocado Salad with Roasted Red Onions is a vibrant and flavorful dish perfect for any occasion.
Equipment
- Oven
- - Grill
- mason jar
- - Cutting board
- - Knife
- - Large bowl
Ingredients
For the Salad
- 1 medium red onion adds a sweet, caramelized depth when roasted
- 2 tablespoons olive oil use extra virgin for a richer taste
- 4 ears corn provides a delightful char
- 1 cup red grape tomatoes contribute juiciness
- 1 cup yellow grape tomatoes offer complementary sweetness
- 2 medium avocado provides creamy texture
- 1/4 cup cilantro adds a fresh, zesty note
- 1 teaspoon salt enhances all flavors
- 1/2 teaspoon pepper adds hint of spice
For the Dressing
- 3 tablespoons olive oil provides a smooth base
- 2 tablespoons lemon juice gives refreshing acidity
- 1 teaspoon Dijon mustard adds refined tang
- 1 tablespoon maple syrup balances acidity
Instructions
Preparation
- Preheat your oven to 200°C (400°F) for roasting the onions.
- Slice the red onions in half lengthwise, drizzle with 1 tablespoon of olive oil, season with salt, and roast for 30 minutes.
- Cool the roasted onions, slice them into rings, and set aside.
- Prepare the grill for the corn and grill for about 15 minutes until well charred.
- Cut the charred corn kernels from the cob into a large bowl.
- Halve the red and yellow grape tomatoes and rinse.
- Cube the avocado into 2cm pieces.
- Tear cilantro leaves into smaller pieces.
- Mix the dressing ingredients in a mason jar and shake to combine.
- Combine everything in a large bowl, drizzle with dressing, and toss gently.
Notes
For added flavor, include crumbled feta cheese. Serve fresh with dressing and cilantro added just before serving.