Rosemary grilled corn, tomato and avocado salad
Indulge in the savory flavors of rosemary grilled corn combined with ripe tomatoes and creamy avocado in this mouthwatering salad.
Ingredients:
- 4 ears of corn
- 8 sprigs fresh Rosemary
- 1/3 cup red onion, chopped fine
- 2 cups assorted cherry tomatoes, halved
- 2 avocado, diced
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 lemon, juiced
- 1/2 teaspoon salt
Instructions:
- Preheat grill to medium-high heat
- Take one corn on the cob and place it on a sheet of aluminum foil. Add 2 sprigs of fresh rosemary on each side and roll the foil tightly around the corn. Repeat this step with the rest of the corn cobs.
- Cook the corn in the foil on the grill over medium-high heat. Make sure to turn the foil packets regularly to ensure even cooking, for approximately 15-20 minutes or until the corn reaches your desired level of doneness. Remove the foil packets from the grill, unwrap the corn, and let it cool down to room temperature.
- Using a sharp knife, cut the corn kernels off the cob into a medium bowl. Add the chopped onions, avocados, and tomatoes to the bowl.
- In a separate small bowl, whisk together the remaining ingredients. Drizzle this mixture over the corn and vegetable blend, and toss everything together until well combined. Serve and enjoy!
Summary:
- Calories: 1535 kcal
- Fat: 93 g
- Protein: 30 g
- Carbs: 187 g
- Potassium: 4711 mg
- Magnesium: 364 mg