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.
Ingredients
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
Dressing
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
Instructions
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.



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