TOMATO, AVOCADO & GRILLED CORN SALAD
With ripe tomatoes, fresh basil and grilled corn, this colorful salad tastes just like summertime! Try it for yourself.
—Angela Spengler, Niceville, FL
Prep: 20 min. • Grill: 10 min. + cooling • Makes: 8 servings
- 1 medium ear sweet corn, husks removed
- 3 large red tomatoes, sliced
- 3 large yellow tomatoes, sliced
- ¾ tsp. kosher salt, divided
- ½ tsp. pepper, divided
- 2 medium ripe avocados, peeled and sliced
- ¼ cup olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. minced fresh basil, plus more for garnish
- ⅓ cup crumbled feta cheese
- 1. Grill corn, covered, over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally. Cool slightly. Cut corn from cob.
- 2. Arrange tomatoes on large serving platter. Sprinkle with ½ tsp. salt and ¼ tsp. pepper. Top with avocado slices. Whisk together the oil, vinegar, basil and the remaining salt and pepper; drizzle half over the tomatoes and avocado. Top with grilled corn and feta; drizzle remaining dressing over top. Garnish with additional chopped basil.
1 serving: 164 cal., 13g fat (2g sat. fat), 3mg chol., 237mg sod., 11g carb. (4g sugars, 4g fiber), 3g pro. Diabetic exchanges: 2 fat, 1 vegetable, ½ starch.
This dish is spectacular with fresh heirloom tomatoes, and all that flavor means you can use less salt.