•So I’ve been going through my previous posts and I have come to the conclusion that I’m a little addicted to lemons, red pepper flakes, avocados and salads!! I’m known for my “weird” salads……I really like combining ingredients and flavors that are perfect pairs or some (ok, most) that you might not think would go together, hello peach and snap pea salad =). I also like to bump it up a notch with roasting or grilling an ingredient to give the salad a different flavor. This salad isn’t one of my weird combos, but one with all of the familiar flavors of guacamole with the kicked up flavor of charred corn. It does have a little heat with the jalapeño that goes perfect with chicken flautas, the perfect steak or a nice grilled fish.
famous “weird” salads to give a whirl
chicken salad with tarragon and grapes…..AKA “closest I’ll ever get to heaven salad”
Drizzle a little olive oil on the corn, and rub with your hands. Sprinkle on a pinch of each salt and pepper. Heat your grill up to high and toss on the corn. Could also use a grill pan on the stove or broiler. You want to cook the corn until charred a little on the outside. Took me 10 min, rotating a couple of times with tongs and keeping the lid closed in between. Set aside to cool.
In a med sized bowl toss together the tomatoes, green onions, minced jalapeño, cilantro, 1 tbls olive oil, the 1/2 tsp each of salt and pepper and the juice of 1/2 lime.
Stand the ear of corn up in a separate bowl. Using a sharp knife, run it down the sides to cut off the kernels, catching all of the golden nuggets in the bowl. Add the corn to the bowl with the other ingredients.
Using the same sharp knife, cut the avocados in half, remove the pit, and cut into cubes. Scoop out with a spoon and add to bowl. Squeeze in the other half of lime, and stir. Cover and pop in the fridge for at least 1 hour. Serve with steak, chicken, fish or on top of some mixed greens with garlic bread♥Enjoy