Ingredients
Salad
- 3 to 4 ears corn on the cob, roasted, kernels cut off
- 1 pint cherry tomatoes, halved
- 2 to 3 small cucumbers, diced
- 1/4 cup red onion, diced
- 1 large avocado, diced
Dressing
- 3 tbsp olive oil
- 2 tbsp lime juice (about 1 to 2 limes)
- 1 tbsp maple syrup
- Salt and pepper, to taste
Instructions
- Roast the corn (grill, oven, skillet, or air fryer) until lightly charred, then let cool slightly and cut the kernels off the cob.
- Add the corn to a large bowl with the cherry tomatoes, cucumbers, and red onion.
- In a small bowl or jar, whisk the olive oil, lime juice, maple syrup, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Fold in the diced avocado, taste and adjust the salt and lime, then serve.
Notes
- Add the avocado just before serving so it stays fresh and green. Roast the corn ahead to make assembly fast. In a pinch, char frozen or canned corn in a hot skillet.
- If you want to add some cheese, i'd recommend feta!
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 17gProtein: 3gFat: 11g