Grilled Corn and Zucchini Noodle Salad with Cilantro-Lime Dressing
- Olive oil to grease
- 2 ears of corn husked
- 2 medium zucchinis
- 1 cup halved cherry tomatoes
- 1 avocado pitted, peeled, cubed
- For the dressing:
- 1.5 tablespoons extra virgin olive oil
- 1.5 tablespoons freshly squeezed lime juice
- 1.5 tablespoons red wine vinegar
- 1 teaspoon honey
- 1.5 tablespoons chopped cilantro
Preheat an outdoor grill for high heat and lightly oil the grate OR heat a grill pan over medium-high heat on a stovetop and grease with olive oil.
If using an outdoor grill: place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes or until kernels are fork-tender.
If using a grill pan: place down your corn and let cook 5 minutes per side until all sides are charred and fork tender, about 15 minutes.
Meanwhile, prepare the dressing: place all of the ingredients in the bottom of a large bowl and mix to combine.
Prepare the zucchinis: slice the zucchinis halfway through lengthwise, careful not to pierce the center. Spiralize the zucchinis with Blade C. Add the zucchini noodles and tomatoes to the bowl with the dressing and toss to combine.
Once the corn is done cooking, shave the kernels off with a knife. Add the kernels and avocado to the bowl with the zucchini noodles and toss to combine. Transfer to a serving bowl (if desired) and serve.