Name: Grilled Corn, Tomato And Avocado Salad With Chimichurri Recipe
Total time: 30 min
Yield: 2
Cuisine: American

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Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

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How to make Grilled Corn, Tomato And Avocado Salad With Chimichurri Recipe

Howsweeteats

Crawler

American

Slices butter lettuce

Campari tomatos halved

Cherry tomatoes halved

Ears of sweet corn grilled

Avocado thinly sliced

Goat cheese chevre,  like humboldt fog

Fresh cilantro

Fresh parsley

Fresh oregano

Garlic cloves minced

Red wine vinegar

Olive oil

Salt

Pepper

Crushed red pepper flakes

To grill the corn, rub the ears with the olive oil. Lately, ive been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred whichever you prefer turning the ears as you go. Remove them from the grill and let cool slightly, then slice the kernels off the cob.

step 1

Arrange the salad by placing the butter lettuce on the plate with some tomatoes, sliced avocado and corn however youd like! be sure to season everything with a small sprinkle of salt and pepper as you go. Drizzle on some spoonfuls ofchimichurri. Sprinkle on the goat cheese and add the fresh herbs, then add another drizzle of chimichurri. Serve immediately.

step 2

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so!

step 3

How Sweet Eats