Salad > Vegetable Salads > Corn Salads > Avocado Salads

Roasted Corn and Avocado Salad with Balsamic Vinaigrette Recipe

Ingredients with Measurements:
- 4 ears of corn, shucked
- 2 ripe avocados, diced
- 1 red bell pepper, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- Salt and pepper, to taste

For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper, to taste

Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Whisk

Step-by-Step Instructions:

1. Preheat the oven to 400°F.

2. Place the shucked corn on a baking sheet and roast for 20-25 minutes, or until the kernels start to brown. Remove from the oven and let cool.

3. In a mixing bowl, combine the diced avocado, red bell pepper, red onion, and chopped cilantro. Add the cooled roasted corn and mix well.

4. In a separate bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until well combined.

5. Pour the balsamic vinaigrette over the salad and toss to coat.

6. Sprinkle the crumbled feta cheese over the top of the salad.

7. Serve immediately or refrigerate until ready to serve.


- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 5g

Substitutions for ingredients:
- You can substitute cotija cheese for the feta cheese.
- You can use lime juice instead of balsamic vinegar in the vinaigrette.

Variations:
- Add some diced tomatoes for extra flavor.
- Use queso fresco instead of feta cheese.
- Add some chopped jalapeño for a spicy kick.

Tips and Tricks:
- Make sure to let the roasted corn cool before adding it to the salad.
- Use a sharp knife to dice the avocado to avoid bruising the flesh.
- You can make the vinaigrette ahead of time and store it in the refrigerator until ready to use.

Storage Instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions:
- This salad is best served cold and does not need to be reheated.

Presentation Ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra cilantro leaves or sliced avocado.

Garnishes:
- Extra cilantro leaves
- Sliced avocado

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested Side Dishes:
- Grilled vegetables
- Garlic bread

Troubleshooting Advice:
- If the salad is too dry, add a little more vinaigrette and toss to coat.

Food Safety Advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.

Food History:
- Corn and avocado are both native to Central and South America and have been used in traditional dishes for centuries.

Flavor Profiles:
- This salad is sweet and tangy with a creamy texture from the avocado and feta cheese.

Serving Suggestions:
- Serve this salad as a side dish or as a light lunch.

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Taste: Creamy, Tangy, Sweet, Savory, Nutty