Avocado & Corn Salad

Ingredients

Ingredient Checklist

• 3 ears corn, husks removed
• 1 medium poblano pepper
• Cooking spray
• 3 tablespoons lime juice
• 1 tablespoon honey
• ½ teaspoon ancho chile powder
• ½ teaspoon salt, divided
• ¼ cup avocado oil
• 1 medium tomato, chopped
• ¼ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• 1 avocado, chopped
• 6 cups coarsely chopped romaine lettuce

Directions

Instructions Checklist

• Step 1
  Preheat grill to high (450 degrees F to 500 degrees F). Lightly coat corn and poblano with cooking spray. Grill, uncovered, until lightly charred and tender, 10 to 12 minutes, turning occasionally. Remove the corn from the grill. Continue to grill the poblano until it's totally charred and blackened on the outside, 3 to 5 minutes more. Let cool for 10 minutes.
• Step 2
  Whisk lime juice, honey, ancho chile powder and 1/4 teaspoon salt in a small bowl. Slowly whisk in avocado oil until blended. Set aside.
• Step 3
  Cut corn kernels from the cobs. Peel the poblano and remove and discard the seeds; coarsely chop. Toss the corn kernels, chopped poblano, tomato, cheese and cilantro together in a medium bowl. Fold in avocado and season with the remaining 1/4 teaspoon salt.
• Step 4
  Toss romaine and 3 tablespoons of the vinaigrette together in a large bowl; transfer to a platter. Top with the corn and avocado mixture and drizzle with the remaining vinaigrette.

Nutrition Facts

Serving Size: 1 Cup Lettuce & About 1/2 Cup Avocado-Corn Mixture Each

Per Serving:

218 calories; 16.5 g total fat; 2.8 g saturated fat; 5 mg cholesterol; 275 mg sodium. 370 mg potassium; 17.6 g carbohydrates; 3.8 g fiber; 7 g sugar; 3.7 g protein; 518 IU vitamin a iu; 17 mg vitamin c; 53 mcg folate; 49 mg calcium; 1 mg iron; 34 mg magnesium; 3 g added sugar;