Grilled Corn, Tomato and Avocado Salad with Chimichurri

This salad is so freaking simple. It’s one of those embarrassingly simple recipes that tastes fantastic once the chimichurri is thrown on top.


4 slices butter lettuce
4 campari tomatos, halved
1/2 pint cherry tomatoes, halved
2 ears of sweet corn, grilled
1 avocado, thinly sliced
salt and pepper for sprinkling
2 to 4 ounces goat cheese (chevre), like humboldt fog
fresh basil and oregano for sprinkling

1 cup fresh cilantro
2/3 cup fresh parsley
1/4 cup fresh oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes


  1. To grill the corn, ru the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. 
  2. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly, then slice the kernels off the cob.
  3. .....
  4. Please visit Grilled Corn, Tomato and Avocado Salad with Chimichurri @ www.howsweeteats.com for full directions

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