Grilled Corn and Avocado Salad with Honey Lime Dressing

I love Pinterest.

Do you love it?

Are you hooked?

I kind of am.

“Kind of” doesn’t really cut it.  I’m REALLY hooked on it. 

BUT…I will say that it’s a GREAT reference for recipes and inexpensive DIY projects.

After a weekend of heavy, high calorie foods my body was CRAVING something clean, healthful and refreshing.  It was SCREAMING at me for VEGETABLES!!!

This recipe has been traveling around Pinterest for a little while now.  It was full of flavors that we love, ingredients that we typically always have and a refreshing change to a dinner salad.  I HAD to make it!  Without a shadow of a doubt, this is my new FAVE summer salad.

Grilled Corn and Avocado Salad with Honey Lime Dressing





Packed with flavor PUNCH and healthful goodness!!!

Best of all… EASY!!!!


4 ears fresh corn on the cob

4 medium roma tomatoes

2 medium haas avocados

1-2 TBSP chopped cilantro

juice of 1 lime

3 TBSP vegetable oil

1 to 1.5 TBSP honey

1 clove garlic, chopped

1 dash cayenne pepper

Kosher salt and fresh ground pepper to taste


How to do it:

Thoroughly shuck and clean the corn.  Grill over medium high flame for 10 to 15 minutes, rotating occasionally to achieve good grill marks, until bright and softened slightly.

While the corn is grilling dice the tomatoes and avocado and put in a medium mixing bowl.  Add cilantro and stir slightly.

In a small bowl combine lime juice, oil, honey, garlic, salt and pepper and cayenne pepper.  Whisk to mix well.  Taste and adjust to your liking.  My lime was on the large and really juicy side so I added another 1/2 TBSP of honey to balance the sweet and sour.

Don’t forget about your corn.  After it’s been grilled to perfection, remove from heat and let cool slightly.  Cut the corn off the cob and combine with other vegetables.  Pour the dressing over all and toss carefully so as not to mash the avocado.

Refrigerate for about 15 minutes to let the flavors get all happy together.  Serve with ANYTHING you like.

Don’t be surprised if it’s the only thing you want to eat.


Here’s the numbers…

Servings: 8; Calories per serving: 194; Carbs: 21 grams; Fat: 10 grams; Protein: 3 grams

***Note: The original recipe only called for half the vegetables that I listed, but after I made it the first time it was clear that there was MORE than enough dressing to accomodate double the veggies.  Which of course stretches the portions AND the calories.  WIN-WIN!!!

This salad may “seem” like it’s high in calories, but if you notice they’re all good calories.  You can easily replace the vegetable oil with olive oil and could probably even reduce it to 2 TBSP rather than 3 and be fine.

Combine it with lean protein and another healthy vegetable (like grilled zuchinni or asparagus) and you have a meal that’s still EASILY under 350 calories!!!  My supper last night was 3 oz. of grilled chicken, 1 serving of this salad and a pile of grilled zuchinni spears.  ALL of that was only 336 calories and I was more than satisfied.  My calorie count for this meal was so good that I was able to have a chocolate chip cookie and a small vodka tonic.  (Hey, a girl can’t be deprived of an occasional cookie and a refreshing mixed drink…. wink! wink!)

Lunch today…  One and a half portions of the salad and 5 oz. of grilled chicken breast.  (I cut up a left over breast and tossed it with the salad last night to get even happier together for an over the top lunch!!!)

Give this one a try.  I promise you won’t be disappointed.  You might even make it a few dozen times in the next three months… (I dare you NOT to!)



Peace, love and garden goodness!!!

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