Charred Corn & Avocado Salad

Name: Charred Corn & Avocado Salad
Ingredients: 3 ears of corn, husked; 2 ripe avocados, diced; 1 red onion, thinly sliced; 3 jalapeños, thinly sliced; 1/2 cup pickles, diced; 1/4 cup mint leaves, roughly chopped; 1/4 cup basil leaves, roughly chopped; 100g feta in brine, crumbled; 1/4 cup pepitas; 1 tsp tamari; 1/4 cup extra virgin olive oil; 1/4 cup rice vinegar; 2 Tbsp kewpie mayonnaise; 2 tsp ground sumac; Pinch of salt

@nourish_naturally

Ingredients

3 ears of corn, husked
2 ripe avocados, diced
1 red onion, thinly sliced
3 jalapeños, thinly sliced
1/2 cup pickles, diced
1/4 cup mint leaves, roughly chopped
1/4 cup basil leaves, roughly chopped
100g feta in brine, crumbled
1/4 cup pepitas
1 tsp tamari

Dressing

1/4 cup extra virgin olive oil
1/4 cup rice vinegar
2 Tbsp kewpie mayonnaise
2 tsp ground sumac
Pinch of salt

Directions

**Char the corn:**Heat 1 Tbsp of olive oil on a large skillet over medium heat and add your corn kernels. Cook until lightly charred on all sides and fragrant, about 8 minutes. Place kernels in a large mixing bowl and allow to cool.
Roast the pepitas: in the same pan you used to cook the corn, add your pepitas and splash about 1 tsp of tamari. Roast over medium heat, checking frequently so the seeds don’t burn. Once the tamari has cooked off and seeds are fragrant, about 4 minutes, remove from heat and let cool.
**Make the salad:**Meanwhile, slice, dice and chop your other veggies. Add to the large mixing bowl with your corn.
**Make the dressing:**Whisk dressing ingredients together or shake in a jar fitted with a lid. Pour over salad and toss to combine. Store pepitas separately for a crunchy topping each serving.

Recipe credited to @nourish_naturally. Shared for documentation; please support the original creator. See our legal notice.