Charred Corn Salad
with Cashew Crusted Avocado & Creamy Tzatziki
This quick and easy dinner salad features charred zucchini and corn, mixed greens tossed in a light red wine vinaigrette, and creamy avocado encrusted with cashews and Aleppo pepper flakes. Cooling tzatziki takes this gluten-free, sodium-smart, high-fiber salad to the next level.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and minced
- 2 tbsp red wine vinegar
- 1/4 cup cashews, chopped
- 1 tsp crushed Aleppo pepper
- 1 ear of corn, husked and kernels cut off the cob
- 1 zucchini, halved lengthwise and cut into 1/2-inch pieces
- 1 avocado, halved
- 4 oz mixed greens
- 1/4 cup vegan tzatziki
- 1 tbsp olive oil*
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Whisk together shallot, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. On small plate, stir together cashews, as much Aleppo pepper as you'd like, and a pinch of salt. Set aside. (4-servings: use 2 tbsp olive oil)
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add corn, zucchini, and a pinch of salt and pepper and cook, undisturbed, until charred in places, 6 to 9 minutes. Transfer vegetables to plate and set aside. (4-servings: use 2 tbsp vegetable oil) (TIP: Place a lid over the corn to keep kernels from popping out of the skillet.)
Press avocado halves into cashew crust on plate.
Add mixed greens to bowl with vinaigrette and toss to coat. Divide salad between plates and top with charred corn and zucchini. Scoop cashew crusted avocado flesh from skin in one piece and place on top. Sprinkle with any remaining cashew crust and serve with creamy tzatziki. Dig in!
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