With ripe tomatoes, fresh basil and grilled corn, this bright salad tastes just like summertime! —Angela Spengler, Tampa, Florida
Tomato, Avocado and Grilled Corn Salad
Test Kitchen tips
Tomato, Avocado and Grilled Corn Salad
Prep Time
20 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 1 medium ear sweet corn, husks removed
- 3 large red tomatoes, sliced
- 3 large yellow tomatoes, sliced
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 2 medium ripe avocados, peeled and sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon minced fresh basil, plus more for garnish
- 1/3 cup crumbled feta cheese
Directions
- Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob.
- Arrange tomato slices on a large serving platter. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle half over tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.
Nutrition Facts
1 serving: 164 calories, 13g fat (2g saturated fat), 3mg cholesterol, 237mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.
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