Colorful and healthy: avocado and corn salad

The combination of avocado and corn is exceptional, and don’t skip charring the corn which gives this perfect salad its unique flavor

Michal Levy Alhalel|
Ingredients for 4 servings:
  • 4 ears of corn
  • 2 ripe avocados
  • 1 onion, peeled and diced
  • 1 pepper, preferably Shoshka variety, thinly sliced
  • Microgreens for garnish
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סלטים על האש
סלטים על האש
(Photo: Boaz Lavie)
For the lemon vinaigrette:
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 4 tablespoons olive oil
  • 4 tablespoons canola oil
  • Optional: 1/3 of a chili pepper, thinly sliced
  • Salt and pepper to taste
  1. Bring a pot of salted water to a boil. Add the corn and cook for about 15 minutes. Drain.
  2. Heat a grill or suitable skillet. Char the corn for about 2 minutes on each side. Transfer to a work surface and, using a knife, remove the kernels. Place in a serving dish.
  3. Peel and thinly slice the avocado. Arrange over the corn. Add the onion and pepper.
  4. Dressing: Combine all ingredients in a suitable vessel and whisk well (or, preferably, process in a food processor or with an immersion blender). Pour over the salad and mix. Garnish with microgreens, if desired, and serve.
Storage: Keep refrigerated and consume within two days.
Tip: Can't find fresh corn on the cob? No problem—if you're using a skillet, you can also char canned corn kernels.
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