Roasted Corn and Avocado Salad
A perfect summer side dish that is easy to make, filling, and delicious! It's also perfect as a leftover and stays well in the refrigerator.
Servings 4
Ingredients
For the Salad
- 3 cups corn kernels fresh or frozen
- 1 avocado peeled, pitted, and diced
For the Dressing
- 2 tbsp fresh mint, minced (or 1 tsp dried)
- 2 tbsp extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp chipotle hot pepper sauce (optional)
- 2 celery stalks chopped
- 1 sweet red pepper diced
- 1/2 cup red onion diced
Instructions
- Preheat oven to 350 degrees.
- Roast corn kernels in a single layer on a baking sheet for 15 to 20 minutes. Allow corn to cool.
- In a large bowl, whisk lemon juice, mint, oil, salt, black pepper, and hot pepper sauce. Add sweet red pepper and red onion (You can do this step ahead of time and store for 24 hours in the refrigerator).
- Combine dressing with cooled corn kernels. Add avocado and mix together.
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