Grilled Corn Salad with Avocado & Tomato

By GratefulSea

source: http://www.wellplated.com/grilled-corn-salad/

Ingredients

• 5 ears fresh corn, husked with silks removed
• 1-1/2 Tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 pint halved cherry tomatoes (about 2 cups)
• 2 cups packed arugula
• 1 medium avocado, peeled, pitted, and diced
• 1 small red bell pepper, cored and finely chopped
• 4 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• DRESSING
• 1/4 cup fresh lime juice (from about 2 limes)
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon honey
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder

Preparation

Step 1

Preheat the grill to medium (about 400 degrees F). Rub the corn with olive oil and sprinkle with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until ears are lightly browned. Remove from the grill and let cool.

Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the cherry tomatoes, arugula, avocado, bell pepper, green onions, and cilantro.

In a small bowl, stir together the lime juice, olive oil, honey, paprika, salt, pepper, and onion powder. Pour over the salad and toss to combine. Serve at room temperature.