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Charred Corn Salad with Cashew Crusted Avocado & Creamy Tzatziki
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2 or 4 Serving Dinner

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.

Tags: Gluten-Free Soy-Free Less Prep Low Sodium High Fiber
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
490
FAT
37g
CARBOHYDRATES
33g
PROTEIN
10g

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INGREDIENTS

  1. 1 shallot, peeled and minced
  2. 2 tbsp red wine vinegar
  3. 1/4 cup cashews, chopped
  4. 1 tsp crushed Aleppo pepper
  5. 1 ear of corn, husked and kernels cut off the cob
  6. 1 zucchini, halved lengthwise and cut into 1/2-inch pieces
  7. 1 avocado, halved
  8. 4 oz mixed greens
  9. 1/4 cup vegan tzatziki
  10. 1 tbsp olive oil*
  11. 1 tbsp vegetable oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nuts (cashew)
Tools: Large nonstick skillet with lid
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
490
FAT
37g
CARBOHYDRATES
33g
PROTEIN
10g

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INSTRUCTIONS

1
Make the vinaigrette and cashew crust

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)

2
Char the vegetables

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.)

3
Crust the avocado

Press avocado halves into cashew crust on plate.

4
Make the salad and serve

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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