Grilled Corn, Tomato and Avocado Salad with Chimichurri.
BEHOLD. It’s the start of summer salads!
Also known as, one of my most favorite things ever. Give me all the grilled corn, tomato and avocado and drench it in a good shower of chimichurri. I am ONE happy camper. Lots of herbs too. Some cheese for good measure.
This is seriously how I can eat vegetables like a normal human. I mean, maybe a normal human doesn’t have to smother them in chimichurri and goat cheese, but if not, then I prefer to be abnormal.
GUYS.
I am such a huge chimichurri fan. I make it for this amazing flank steak all the time, but the first time I used it on a salad was last year and ohhhh my heavens. It is GOOD. It’s like a more potent vinaigrette and if you’re into super briney and tart things like I am? You’ll love it to pieces.
Plus, we have creepily-thin sliced avocado. Seriously, what else does your Monday need?
You don’t have to slice your avocado like a creep though – not unless you have a food blog and feed off of other avocado lovers’ comments. You know. Normal life things.
This salad is so freaking simple. It’s one of those embarrassingly simple recipes that tastes fantastic once the chimichurri is thrown on top. You can make the chimichurri ahead of time (the night before! the day before!) and assemble the salad right before serving. Grill some ears of corn for that sweet and caramely flavor.
Grab some super sweet cherry tomatoes that almost taste like candy. Don’t you hate when people say that about vegetables? Me too.
Throw some super soft butter lettuce on your plate and top it all off with some creamy goat cheese. I crumbled humboldt fog on top because it’s the best cheese in the universe. It’s an excellent lunch salad but also a really good weekend salad. AND. You can totally add some chicken if you want! Or steak!
And then you serve it to all of your friends and DEVOUR. BFF’s for life.
Grilled Corn, Tomato and Avocado Salad with Chimichurri
Ingredients
- 4 slices butter lettuce
- 4 campari tomatos halved
- 1/2 pint cherry tomatoes halved
- 2 ears of sweet corn grilled
- 1 avocado thinly sliced
- salt and pepper for sprinkling
- 2 to 4 ounces goat cheese chevre, like humboldt fog
- fresh basil and oregano for sprinkling
chimichurri
- 1 cup fresh cilantro
- 2/3 cup fresh parsley
- 1/4 cup fresh oregano
- 2 garlic cloves minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- To grill the corn, rub the ears with the olive oil. Lately, I’ve been grilling my corn without the husks on, tied at the bottom, and without foil, so it takes only a few minutes. Place the ears on the grill and cook until the corn is golden or charred – whichever you prefer – turning the ears as you go. Remove them from the grill and let cool slightly, then slice the kernels off the cob.
- Arrange the salad by placing the butter lettuce on the plate with some tomatoes, sliced avocado and corn – however you’d like! Be sure to season everything with a small sprinkle of salt and pepper as you go. Drizzle on some spoonfuls of chimichurri. Sprinkle on the goat cheese and add the fresh herbs, then add another drizzle of chimichurri. Serve immediately.
chimichurri
- Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so!
Did you make this recipe?
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I appreciate you so much!
And like usual, more room for cookies!
56 Comments on “Grilled Corn, Tomato and Avocado Salad with Chimichurri.”
Wow this looks amazing!
thanks so much sara!
Made this for dinner last night- adore it! Did not start dinner until 8:00 pm so cheated with some bottled chimichurri- it came together well. I’ll make the scratch sauce next time for even better flavor. Thanks for a beautiful summer salad.
This looks so good especially the corn and the dressing! Thanks for the recipe!!
thanks so much leanne!
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Between the corn and the sauce, I’m SO into this!
thanks abby!
I’ve never swooned like this over salad. Give me all the creepy-thin avocado and charred corn and herbs and goat cheese and pretty tomatoes! That’s the salad of my dreams even though I’ve never dreamt of salad.
thanks danielle!
Thank you for sharing this beautiful dish!!! Yummy salad for a healthy summer:)
thanks jessi!
OMG this looks so good! Also, when looking at the pictures I was like “wow that avocado is sliced so thin!” and the next line I read was about creepily-thin cut avocado. Absolutely lost it at “you dont have to cut your avocados like a creep.” Just laying in my bed all by myself laughing.
bahahaha thanks!
I’m one of those avocado lovers who has probably
left you a gushing comment about your avocado-slicing skills on Instagram to feed off. Consider this another one, and consider me a creep. Hearts!
well thank you!! xoxoxo
There is so much going on in this salad and I am in❤️love❤️. This just looks so fresh and straight-up gorgeous, and this may be my lunch next week. Thanks for the recipe!
thank you mary! xo
Yasss, give me ALLLLL the summer salads. This looks like happiness on a plate. Going on the meal plan for sure, because 1) grilled corn is my love language, and 2) I need to crawl out from under this rock and finally try chimichurri!
ohhhh my gosh yes you do!!
OMG yummmm! I seriously need this salad in my life!
thanks megan!
That is really a great post.. Thanks for sharing.
thanks linda!
Holy cannoli this salad is the thing dreams are made of! My husband was just telling me he was craving something with chimichurri and it looks like I’ve found it!
thanks ryan! i hope you guys try it!
OMG Really good cooking
thank you!
I don’t think our corn has been harvested up here yet… but once it is, I’m totally making this… like, multiple times a week. I adore grilled corn (that and asparagus are my favorite summer veggies). And that chimichurri is everything… can’t wait to try it.
yessss! can’t wait until our corn is even better!
Yes. Yes. Yes. YES!! I love everything here! Especially chimchurri – it gives me life!! this salad is happening this weekend, I’ve been looking for the perfect sides to serve with BBQ and this friends it is!
thanks rachael! i hope you love it!
We had some early corn at the farmer’s market this weekend – I’m going to give this recipe a go! It looks beautiful
thanks emily!!
I made this for supper last night and it is all I ever want to eat again! My husband and I are pretty obsessed with chimichuri anyway, and decided this is the best salad we’ve ever had. Bonus points for being super fast and easy and for using up some of the masses of fresh herbs in our garden. Extra bonus points for giving me an excuse to make myself some chimichuri fries for lunch today with the leftover sauce!
i am so glad you like it!! :)
This is amazing! I would love to eat this everyday for breakfast, lunch, and dinner <3
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thank you kay!
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I turned this into a side dish with just the grilled corn, tomatoes, and cubed avocado, all tossed in the chimichurri. SO delicious!
I’ve already made this salad three times since I got home from vacation last week. It is SO GOOD. I’ve never liked chimichurri before, but it really elevates the flavor here and I can even get my husband to count this as dinner (as long as it includes a LOT of goat cheese and avocado, and a side of beer). He’s asked for it for dinner at least once a week this summer, so THANK YOU!
This is one very beautiful and fresh Salad with a Herby Vinegarette. Especially nice right now with Corn in season and tons of it Fresh in the grocery store. It’s got almost everything I could luv in a Fresh Salad or even use it for a side dish. Luv the Chimi Dressing to amp up the flavors. It will surely make it to my table!
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made it, everyone loved it as promised :) thanks!
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This was delicious.! Iadded shrimp and made some foccacia bread croutons to toss in. All the herbs, corn, avocados and tomatoes came from my garden. Thanks for the recipe!!!
I turned this into a side dish with just the grilled corn, tomatoes, and cubed avocado, all tossed in the chimichurri. SO delicious!
Just made this today for lunch and it was incredible!! I didn’t have goat cheese so used blue cheese and it was perfect. Thanks so much! This recipe is a keeper :)
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This looks so good! What else can I make with chimichurri?
Thanks for sharing! Does the chimichurri keep long?
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