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Charred Corn Tomato And Avocado Salad

Fruit/Citrus Entrée,Appetizer Salad/Pasta Salad Vegetables
  • 2 each Ears of corn
  • 4 each Tomatoes, diced cut ½ in.
  • 1 each Ripe avocado, diced ¼ in slices
  • 1 cup Ken’s Lime Vinaigrette
  • 4 oz | Ricotta Salata |
  • Garlic Toast
  • 2 tbsp Extra virgin olive oil
  • 1 each Garlic clove, minced
  • 1/2 each Baguette, cut into ¼ inch slices
  • Salt and Pepper, to taste
  • 1.  Preheat the grill or grill pan to medium-high heat. Rub ears of corn with the oil.
  • 2.  Grill corn for 5 to 7 minutes, turning every minute or two to cook all sides
  • 3.  Cool and then remove corn from cob.
  • 4.  Place the tomatoes and avocado into a large bowl. Add Ken's Lime Vinaigrette and toss gently.
  • 5.  To make the garlic toasts, preheat oven to 350°F. Place baguette slices onto a baking sheet and brush with olive oil. Sprinkle with garlic, salt and pepper. Toast in oven until crisp and brown, approx. 8-10 minutes.
  • 6.  To serve: Divide the corn, tomato and avocado mixture among salad plates. Shave ricotta salata over each salad. Arrange the garlic toasts around the salad in a decorative fashion. Serve.

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