Tag: salad

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Charred Corn Avocado Salad

charred corn kernels and sliced red onions on aluminum foil lined cookie sheet

Over 8 years ago we moved into our current home in Blanchard, Oklahoma. That year was a year of firsts. We first got chickens, albeit the wrong kind in the beginning. But then we course corrected with actual layer chickens. Then, in July of that year, we celebrated Independence Day with our neighbors. Prior to that first Independence Day celebration I fumbled for something to cook. However, eventually I came across this recipe for charred corn avocado salad. It’s actually quite easy, and it tastes delicious. Now I regularly make this every year.

Charred Corn Avocado Salad Ingredients

  • 5 fresh ears of corn on the cob
  • 1/2 red onion, thinly sliced
  • 1/8 c and 1 -2 tsp olive oil, divided
  • salt and pepper
  • 1 avocado, sliced
  • 1/2 c cherry tomatoes, halved
  • 1 tbsp lime juice
  • 1/4 tsp honey
  • 1/2 tsp each dried basil and mint leaves
yellow corn kernels, mixed cherry tomatoes, diced avocado, and seasoning in a metal bowl

Instructions for Charred Corn Avocado Salad

  • First, shuck corn, and cut kernels from cobs into a bowl. Add sliced onion, tossing with 1 – 2 tsp of olive oil and season with salt and pepper. Stir and transfer to a sheet pan.
  • Next, broil corn for 3 to 5 minutes; letting it char in a couple of places.
  • Then make the vinaigrette: whisk together lime juice, honey, herbs, and slowly add remaining olive oil, whisking till mixed.
  • Remove pan from oven, and add tomatoes, mint, basil, and avocado.
  • Transfer corn mix to a bowl and drizzle on vinaigrette. Lastly, serve with your favorite main dish.

You can change out a handful of fresh herbs for dried, if you prefer. And instead of incorporating it with the vinaigrette, toss it with the other ingredients first.

cooked salmon with corn kernels, sliced red onion, cherry tomatoes, and diced avocado on a white plate on white background

This charred corn avocado salad can go with so many meals, including burgers, tacos, fish, and barbecue. Plus, it can even be a garnish. My family loves this so much; it never lasts long at my house. And I guarantee it won’t last long at yours. Me being me, I hacked the original, but not by a lot. The dressing was way too much volume. Though, if you want extra dressing, then go here for the original recipe.

Do you have a tried and true recipe you make every 4th of July? Or, if you made this one, what did you think of it? Your comments are appreciated. Thank you for stopping by. As always, please share. And if you don’t already follow me, you can do so now.

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Healthy Salad with Chicken Recipe

spring mix salad with broccoli and shredded chicken on a white plate

Here’s a healthy salad with chicken recipe to serve for lunch or dinner. Eating chicken has long been regarded as healthier than eating beef. And it contains no carbohydrates and lower saturated fat than red meat. Further, the vegetables give the salad the right amount of crunch.

Isn’t technology awesome? We have the Instant Pot and Air Fryer to whip up our favorite foods. And to make new ones. In addition, as the weather gets warmer, it’s nice to have cooking options that don’t involve standing over a hot stove. But if we want to eat healthy, while still using minimal electricity, we can make a salad, add some fresh vegetables, a protein, and sprinkle on a favorite dressing. Further, we can cook the protein in the Air Fryer to make things easier.

Healthy Salad with Chicken Ingredients

green salad in an orange bowl with tongs
  • 16 oz chicken breasts
  • 11-14 oz of spring mix
  • 1 cucumber, washed and sliced
  • 4 oz of grape or medley tomatoes
  • 3 oz fresh broccoli florets, washed
  • Less fat dressing

Healthy Salad with Chicken Instructions

  • Cook the chicken till tender enough to shred; my go-to method is boiling on the stove.
  • Next, put the chicken and the remaining ingredients, excluding the dressing, in a bowl big enough to hold everything.
  • Then add a little bit of dressing, tossing to coat, so you don’t overwhelm the salad.
  • And serve immediately.

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