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Grilled Avocado and Corn Salad with Lime Vinaigrette

Serves: Yields 2 servings


  • 1 avocado, halved and pitted
  • 1 ear of corn, husked
  • 3 tablespoons of canola oil
  • Salt
  • Black pepper
  • ½ of a red onion, peeled and sliced thinly
  • 2 tablespoons cilantro, chopped

  • ¼ cup fresh lime juice
  • 1 teaspoon honey
  • 1 tablespoon cilantro, chopped
  • ½ cup canola oil
  • Salt
  • Black pepper


    Preheat a grill to high heat.

    In a bowl, coat the avocado and corn with some of the canola oil and season with salt and pepper. Place the avocado (skin up) and corn on the grill. After 3 minutes, remove the avocado. Leave the corn on the grill for 10–12 minutes longer, turning occasionally. Remove from the grill and allow both to cool.

    Make the vinaigrette: Combine the lime juice, honey and cilantro in a small bowl. Using an immersion blender, pulse the ingredients, slowly drizzling in the canola oil. Season with salt and pepper to taste.

    In a different bowl, combine the red onion and cilantro. Slice the avocado into four wedges, peel and discard the skin, and toss the avocado into the bowl with the onion mixture. Holding the corn upright, slice the kernels off the cob and add them to the bowl.

    Add two to three tablespoons of the dressing and season to taste. Can be served immediately or stored in the refrigerator.

    Watch our chef use the Bamix® Immersion Blender to make this dish. Click and scroll down for video


Joel Gamoran

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