Go Back
–+ servings
Grilled Corn Avocado Salad over sliced grilled filet mignon.
Print Pin
5 from 1 vote

Grilled Corn Avocado Salad

A fresh and smoky Grilled Corn Avocado Salad with grilled corn, blistered shishito peppers, juicy tomatoes, and balsamic vinegar. A quick, flavorful side!
Course Side Dish
Cuisine American
Keyword Grilled Corn Avocado Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 99kcal
Author Shelby Law Ruttan

Ingredients

  • 3 ears corn on the cob , grilled and cut from cob
  • 2 large slightly firm tomatoes , diced
  • 1 cup roasted shishito peppers , chopped
  • 1 medium avocado diced
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon salt

Instructions

  • Add grilled corn, shishito peppers, and tomatoes in a large mixing bowl.
  • Add avocado, balsamic vinegar, and salt; Toss to combine.
  • Serve salad as a side dish or make it a main meal and serve over top of grilled steak slices.

Nutrition

Calories: 99kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 779mg | Potassium: 462mg | Fiber: 4g | Sugar: 3g | Vitamin A: 831IU | Vitamin C: 29mg | Calcium: 16mg | Iron: 2mg | Net Carbohydrates: 6g
QR Code linking back to recipe