Grilled corn, pepper and avocado salad
  • 4ears white or yellow cornshucked
  • 1 red bell peppercut into 1/2-inch dice
  • 1 green bell peppercut into 1/2-inch dice
  • 1small white onioncut into 1/2-inch dice
  • 1/2cup cilantrochopped
  • 3/4 cup flaxseed oil
  • 6 tablespoons apple cider vinegar
  • 4cloves garlicminced or pressed
  • 2teaspoon Chimayo chile powderor ancho, pasilla or guajillo
  • 1teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 avocadoscut into 1/2-ince dice
  1. Preheat grill. Place corn on grill and cook, turning as needed to blacken tops of kernels evenly. Remove and wrap in foil until cooled. Cut kernels off cobs into a large bowl. Add peppers, onion, and cilantro; mix well.
  2. Whisk together oil, vinegar, garlic, chile powder, salt, and pepper until emulsified. Pour about 1/2 cup over vegetables and stir to combine. Add avocado and fold in gently. Serve at once.
Recipe Notes
Nutrition Facts
Grilled corn, pepper and avocado salad
Amount Per Serving
Calories 5582 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 3g 15%
Polyunsaturated Fat 11g
Monounsaturated Fat 10g
Sodium 200mg 8%
Total Carbohydrates 82g 27%
Dietary Fiber 6g 24%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 582 cal, 24g fat (10g mono, 11g poly, 3g sat), 0mg chol, 11g protein, 82g carb, 6g fiber, 200mg sodium