Ingredients
- Fresh corn on the cob (grilled until lightly charred)
- Fusilli pasta (or any twisty pasta that grabs dressing)
- Zucchini (quick sautéed)
- Jalapeño or serrano (optional)
- Avocado (ripe but not falling apart)
- Cherry tomatoes (halved)
- Cilantro (fresh)
- Chives (fresh)
- Fresh lime juice
- Honey
- Chili-garlic sauce
- Garlic powder
- Salt
- Pepper
Instructions
- Grill the corn until charred, cool, and cut kernels off the cob.
- Cook the fusilli pasta in salted water, drain, and rinse with cold water.
- Sauté zucchini in a skillet with oil, salt, pepper, and a pinch of garlic powder.
- Fold everything together in a bowl, including pasta, corn, zucchini, cherry tomatoes, cilantro, and chives.
- Add diced avocado last and gently mix.
- Chill the salad in the refrigerator for at least 1 hour before serving.
Notes
For best texture, add avocado right before serving. Adjust the heat of the dressing to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling, Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg