Although summer is prime corn season, we still have about another month to enjoy the delicious vegetable and this salad is the perfect way to do so!
An ideal salad for all of my vegetarian friends, this dish is delicious, filling and loaded with protein, vitamins and flavor!
I created the avocado salad dressing a couple weeks ago and have been looking for the perfect salad to premiere it on! After one bite of this scrumptious salad, I knew it was the one.
- 3 cups cooked quinoa
- 1 red bell pepper (chopped)
- 1 cup heirloom cherry tomatoes (halved)
- 2 ears corn (grilled – kernels removed)
- 1 tbsp fresh cilantro (chopped)
- ¼ cup avocado dressing (recipe below)
Ingredients (avocado salad dressing)
- 2 avocados (peeled & de-seeded)
- 2 cloves garlic (minced)
- ¼ cup cilantro leaves
- 1 tsp fresh ginger (zested)
- ½ cup fresh lime juice
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- ¼ cup mirin
- 1 tbsp olive oil
- 1 tsp black pepper
Add the avocado, garlic, cilantro and ginger to a blender or food processor.
Add the juiced limes, sesame oil, soy sauce, mirin, olive oil and black pepper.
Blend until creamy.
Serve with this delicious salad.
To prepare the salad, combine the cooked quinoa, grilled corn kernels, tomatoes and bell peppers in a large mixing bowl.
Pour the salad dressing over the top.
Mix well then garnish with fresh cilantro.
I poured extra dressing on top of the salad because it’s that good!
♣ Vegetarian Option: This recipe is vegetarian (and vegan!)
♦ Gluten Free Option: Use Gluten-Free Soy Sauce in the dressing to make this recipe gluten free.
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