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Grilled Corn, Tomato and Avocado Salad with Chimichurri

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  • 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


  • 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


  • 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.


  • 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!

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