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🥗 Grilled Vegetable Salad with Corn on the Cob and Guacamole

320 kcal · 30 min · 4 servings

Grilled Vegetable Salad with Corn on the Cob and Guacamole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the zucchini thoroughly and cut off the ends.
  2. 2. Cut the zucchini lengthwise into thin strips.
  3. 3. Halve the onions and remove the outer skin.
  4. 4. Cut the onions into wedges.
  5. 5. Wash the herbs and pat them dry with a kitchen towel.
  6. 6. Chop the herbs coarsely.
  7. 7. Peel the garlic and dice it finely.
  8. 8. Wash the peppers and remove the inside with the seeds.
  9. 9. Chop the peppers finely.
  10. 10. Halve the lemon and squeeze out the juice.
  11. 11. Halve the avocados and remove the pits.
  12. 12. Scoop the avocado flesh out of the skin with a spoon.
  13. 13. Take half of the diced garlic and put it in a bowl.
  14. 14. Add 1 tablespoon of lemon juice, 2 tablespoons of olive oil, salt, and pepper.
  15. 15. Mix the ingredients well together.
  16. 16. Add the zucchini, onions, and corn cob to the marinade.
  17. 17. Let the vegetables marinate for a few minutes.
  18. 18. Put the scooped avocado flesh into a separate bowl.
  19. 19. Mash the avocado with a fork.
  20. 20. Add the remaining garlic, chopped pepper, and 1 tablespoon of olive oil.
  21. 21. Mix everything well to make the guacamole.
  22. 22. Season the guacamole with lemon juice, salt, and pepper.
  23. 23. Preheat the grill.
  24. 24. Grill the zucchini, onions, and corn cob for about 5 minutes.
  25. 25. Place the grilled corn cob on a cutting board.
  26. 26. Separate the corn kernels from the cob using a sharp knife.
  27. 27. Place the separated corn kernels, grilled zucchini, and onions on top of the guacamole.
  28. 28. Drizzle the salad with a little olive oil if desired.
  29. 29. Season the salad to taste.
  30. 30. Sprinkle the chopped herbs over the salad.

Nutrition per serving