Mango & Avocado Chopped Salad
It's Salad Season YEAR ROUND at Vertical Roots and this recipe is popping with flavour. Our crisp romaine and bright cilantro, combined with grilled corn and a homemade dressing, will have your taste buds dancing.
Equipment
- 1 Grill We used a panini maker that has grill plates but a BBQ or oven broil will work just fine as well. The goal is to cook the corn and get a nice char.
Ingredients
Grilled Mexican Corn
- 2 cobs of corn husked and cleaned
- 4 tbsp Extra Virgin Olive Oil
- 1/2 cup Vertical Roots Cilantro chopped
- 1 tbsp coriander
- 1 tsp garlic powder
- 1 tbsp salt
- 1 tbsp pepper
Mango and Avocado Chopped Salad
- 1 cup black beans drained and rinsed
- 1 red pepper diced
- 1 orange pepper diced
- 1/2 red onion diced
- 1 jalapeno with or without seeds diced
- 2 avocado diced
- 2 mango diced
- 2 limed juiced
- 1 head Vertical Roots Romaine Lettuce chopped
- 1/2 cup Vertical Roots Cilantro chopped
Lime Vinaigrette
- 2 limes juiced
- 1 tbsp coriander
- 1 tsp garlic powder
- 1/4 cup Extra Virgin Olive Oil
- salt and pepper to taste
Instructions
Grilled Mexican Corn
- Preheat grill to 450 degrees or set the broiler on high.
- Combine the olive oil, coriander, salt, pepper, garlic and chopped cilantro in a bowl. Combine well.
- Rub the mixture all over the corn and set on grill. (if using the oven place on 2nd from the top rack and turn over every 3-4 minutes.
Mango & Avocado Chopped Salad
- Combine all vegetables in a large bowl and combine well.
- Remove grilled corn and cut the corn off the cob. Use a kitchen towel to hold the top of the corn as it will be hot.
- Place the grilled corn in the salad and toss.
Lime Vinaigrette
- Place olive oil, coriander, garlic, salt, pepper and juice of the 2 limes into a small jar and shake well.
- Pour over salad if serving family style or drizzle enough for a service and keep in fridge for multiple uses.
Feel free to had some Chlili Lime Shrimp or Mexican Rubbed Chicken to the salad!