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Nutrition Facts
Serving Size 130 g
(Approx. 6 Servings)
Amount Per Serving
Calories 220 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 105 mg 4%
Total Carbohydrate 22 g 7%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 4 g
Vitamin A 6% Iron 6%
Vitamin C 20% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Corn & Avocado Salad with Cilantro Vinaigrette
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 corn on the cob
1/2 cup(s) red onions
2 large Hass avocado
1/4 cup(s) cilantro
1/4 cup(s) lime, juiced
1 Tbsp honey
1/4 cup(s) extra virgin olive oil
1/2 cup(s) Cotija cheese, crumbled
1/4 cup(s) pepitas
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Instructions

1
Preheat Grill to 350˚F.
2
Shuck and clean all the corn and grill for about 6 minutes per side or until all sides have nice grill marks.
3
Peel onion and cut it in half, grill until it is fragrant and has a nice color on it. Dice onion once it's grilled.
4
Cut avocado in half, remove seed, grill in skin cut side down until it has nice grill marks. Discard skin and dice avocado.
5
Set all veggies in fridge to cool once they are grilled.
6
Assemble vinaigrette by chopping up cilantro and adding the lime juice and honey to it. Slowly whisk in olive oil to form an emulsion. Season to taste & refrigerate until ready to use.
7
Cut corn off the cob, add onion and avocado, place in a bowl and pour on enough of cilantro vinaigrette to taste as you need. Toss in Cotija cheese, and pepitas. Serve immediately.

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