- 2 cups grilled corn (kernels from two cooked corns)
- 1 cup diced cucumber (1 large cucumber)
- ½ cup diced tomatoes
- ¼ cup chopped or diced avocados
- ¼ cup chopped cilantro
- salt and pepper to taste
Dressing
- ½ cup Cilantro
- 1 Serrano pepper or jalapeno
- Juice of 1 Lime
- 2 tablespoon Olive oil or ¼ cup aquafaba
- ½ teaspoon Garlic powder
- ½ teaspoon Maple syrup (optional)
- Salt and pepper to taste
Take a large bowl and add all salad ingredients to it.
Add all dressing ingredients to a blender and blend until a purée is formed.
Pour salad dressing over the salad and give a good mix.
Adjust salt and pepper if required and top with tortilla strips.
Serve immediately.
If you want to store the salad, don’t add the dressing. Always add the dressing right before serving.
You can refrigerate the grilled corn and the dressing separately for up to three days.
- If you want to store the salad, don’t add the dressing. Always add the dressing right before serving.
- You can refrigerate the grilled corn and the dressing separately for up to three days.
Calories: 213kcal | Carbohydrates: 24g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 522mg | Fiber: 4g | Sugar: 9g