Avocado Salad
Avocado with Grilled Corn, Heirloom Tomato, Roasted Onion, Avocado Oil, Lime, Cilantro, Black Beans
Servings: 8 people
Calories: 80kcal
Ingredients
- 4 each limes
- 4 each corn Corn on the cob
- 2 tbsp avocado oil
- 1.5 cup black beans canned, drained
- 2 each avocado
- 3 each fresh tomatoes use your favorite, cut them into 1/16
- 2 oz cilantro chopped
- 3 oz red onion diced
Instructions
- Gather Ingredienat, shuck corn (remove the husks)
- brush or drizzle corn cob with avocado oil, season with salt and pepper, preheat grill
- dice 3 oz of red onion, put 1 tsp of avocado oil, season with salt and pepper, if you have a griddle with your grill, you will grill them if you don't you can roast them in the oven at 375 for 15 minutes until light color or do the same in a saute pan
- put corn on preheated, high heat grill. Your task is to get them browned on all sides. You will do this by rotating them every few minutes until they turn golden
- Once the corn is ready, remove it from the grill. Remove the onions from the griddle as well once browned. Chop cilantro
- In a bowl add black beans, tomato, cilantro, onion
- cut avocado in half, with a knife score the avocado in a checkerboard pattern
- Using a spoon, scoop the avocado out, and add it to the bowl
- Stand the corn on its flat end, with a knife, and go down each side of the cob, removing the kernels. You will add this to the bowl
- Combine all ingredients, squeeze the juice of 4 limes into the bowl, add the remaining avocado oil, with a large spoon mix the salad
- Taste and adjust the seasoning
- Your salad is ready to serve
Nutrition
Calories: 80kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 4mg | Potassium: 171mg | Fiber: 3g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg