10 Jul Roasted Corn and Avocado Salad
- For busy families, salads can also be prepared in advance
With these versatile ingredients, you can even serve it with your favorite piece of protein, like grilled fish or chicken.
3 cups corn kernels, fresh or frozen
2 celery stalks, chopped
1 sweet red pepper, diced
1/2 cup red onion, diced
1 avocado, peeled, pitted and diced
1/4 cup lemon juice
2 tablespoon minced fresh mint, (or 1 tsp dried)
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chipotle hot pepper sauce *optional
1. Roast corn kernels in a single layer on an baking sheet for 15-20 minutes at 350 degrees. Allow it to cool.
2. Next, in a large bowl, whisk lemon juice, mint, oil, salt, pepper and hot pepper sauce*. Add celery, red pepper and onion; toss to combine. You can be prepare this step ahead of time, by up to 24 hours under refrigeration.)
3). Add corn and avocado; toss gently to combine.