Roasted Corn, Cherry Tomato & Avocado Summer Salad
A fresh summer salad with roasted corn, cherry tomatoes, avocado, and a zesty lime-cilantro dressing. Light, vibrant, and easy to make!
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Cooking tools:
- Grill
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Serving platter
Ingredients
- 3 ears fresh corn, husked (or 2½ cups kernels)
- 1 Tbsp olive oil (plus extra for dressing)
- 1 cup local cherry tomatoes, halved
- 1 large avocado, diced
- 2 cups baby spinach (with a few mixed greens if desired)
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro leaves, chopped
- 1 lime, cut in half (one half for juice, the other into wedges for serving)
- 1 Tbsp honey or maple syrup
- 1/2 ground cumin
- Salt
- pepper
- Optional: pinch of chili flakes or pink peppercorns for garnish
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