Charred Corn with Roasted Red Onion, Avocado and Tomato Salad
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5 from 5 votes

Charred Corn With Roasted Red Onion, Avocado And Tomato Salad

This Avocado and Tomato Salad with the Fresh Flavours of Charred Corn, Roasted Red Onions and A Honey Mustard Dressing Makes It A Perfect Friend for Any Delicious Grilled Meat. Easily A Crowd Pleaser.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: International
Keyword: Budget, Cooked Salad, Summer Salad
Dietary: Dairy Free, Egg Free, Plant Based, Vegan, Vegetarian
Food Group: Fruit, Herbs, Vegetables
Servings: 4
Calories: 142kcal
Author: Sammy Eng

Ingredients

Salad

  • 3 corn
  • 2 onion, Spanish
  • 1 avocado
  • 200 g red perino tomatoes
  • 200 g yellow perino tomatoes
  • ¼ bunch coriander
  • salt, to taste
  • pepper, to taste

Dressing

  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 2 tsp lemon juice

Instructions

Salad

  • Preheat oven 200°C or 400°F. Cut red onions in half lengthwise with skin on and place cut side down in oven tray. Drizzle with olive oil and season with salt. Roast in oven for 30-40 minutes until soft and brown.
  • Remove from oven to cool. Then slice approximately 1cm thick lengthwise (from top to root).
  • Preheat grill to medium-hot heat. Coat corn with olive oil and season with salt and pepper. Place on grill and cook for 15 minutes or until well charred. Remove from grill to cool.
  • Stand corn on its bottom, hold the tip, then using a sharp knife and cut corn from cob by running knife from top to bottom.
  • Wash and cut tomatoes lengthwise.
  • Cut avocado in half with skin on and remove pit using teaspoon. Peel skin off and place avocado cut side down. Then cut into cubes, place in a small bowl and squeeze lemon juice to stop the avocado from going brown.
  • Wash and tear up coriander leaves.

Dressing

  • Mix olive oil, lemon juice, dijon mustard, maple syrup in a small bowl and then add salt and pepper to taste.

Assembly

  • Place all ingredients corn, red onion, avocado and tomatoes in a large serving bowl. Add dressing and toss well together.
  • Then sprinkle coriander leaves and mix again.

Notes

  • You can use other types of cherry tomatoes in this recipe. I would go for a variety of colour if possible.
  • This could easily be a meal in itself. Add a poached egg for a breakfast salad.

Nutrition

Calories: 142kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 334IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg
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