Grilled Corn Salad with Avocado Lime Yogurt Dressing

Posted by 2eatwellRD

June 01, 2015

Featured in: Inspired Vegetarian, Salads, Side Dishes

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This Grilled Corn Salad with Avocado Lime Dressing is the perfect recipe for any backyard barbecue or warm weather get together.

~by Danielle Omar, MS, RD

Grilled corn is a summer staple! We love it in our house. It’s fun to find new ways to incorporate it into our everyday meals. I definitely love it right off the cob, but grilled corn can add a ton of summer flavor to any dish.

This salad was inspired by a fun Mexican side dish we had on vacation. It was spicy, limey, and creamy (and probably much more decadent that I’d like to admit). We couldn’t get enough of it. I’m actually inspired by decadent dishes I’ve had in restaurants. It’s fun recreating them into healthy favorites that I can eat all the time without the added fat and calories, but with all the delicious flavor!

This Grilled Corn Salad with Avocado Lime Dressing is the perfect recipe for any backyard barbecue or warm weather get together.

My inspiration dish definitely had a Mexican flare, but I switched mine up a bit with a few of my favorite spices, cumin and turmeric. For a healthier creamy dressing, I used plain yogurt, miso paste and lime. The fresh lime is so refreshing, it makes this dish the perfect side to any barbecue fare!

This Grilled Corn Salad with Avocado Lime Dressing is the perfect recipe for any backyard barbecue or warm weather get together.

This Grilled Corn Salad with Avocado Dressing by @2eatwellRD is the perfect recipe for any warm weather get together Tweet this

Grilled Corn Salad with Avocado with Lime Yogurt Dressing

Yield

Ingredients

2 cups grilled corn, off the cob
handful fresh cilantro, chopped
1 avocado, diced
juice from two limes
1/4 cup red onion, finely diced
pinch sea salt
freshly ground pepper
sprinkle of cumin, chili pepper and turmeric
1/2 cup plain yogurt (can use either Greek or regular)
2 tablespoons fresh lime juice
1 small clove garlic, minced
2 tsp miso paste
pinch of salt and freshly ground pepper

Directions

In a small bowl, combine the miso paste, 2 Tbsp lime juice and garlic.
Whisk until well combined.
Add yogurt, salt and pepper.
Whisk again. Taste for seasoning and adjust.
Grill corn (or use leftover grilled corn, or frozen grilled corn) and place in bowl, add red onion and cilantro.
Toss gently with yogurt dressing.
Sprinkle with spices, to taste.
Gently toss in diced avocado.
Squeeze with juice from 2 limes before serving.

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2eatwellRD

Danielle Omar is the author of the INSPIRED VEGETARIAN Feature on HealthyAperture and is a Registered Dietitian, clean-eating coach, cookbook author, and raw foodie wannabe. She is a passionate food and nutrition educator and founded her private nutrition practice to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog. She is the author of Skinny Juices, 100 Juice Recipes for Detox and Weight loss. Danielle’s expert nutrition advice has been featured in The New York Times, The Washington Post, Fitness, Shape, and Women’s Health magazine, as well as national television, including The Food Network and NBC Primetime.