Local chef Bryan Clark came by to show us how to make a grilled avocado salad, as seen on Food Network‘s show, Bake Away Camp with Martha Stewart.
Grilled Corn Avocado Salad
-½ cup pistachio nuts, peeled
-6 ears of corn, in the husk
-3 Avocados, sliced lengthwise (squeeze lime juice over to retain color after cutting)
-2 jalapeños thinly sliced
-3 Green Onions, chopped
-1 cup cilantro, lightly chopped
-⅓ cup fresh lime juice
-⅓ neutral-flavored oil (I used canola)
-Kosher salt, to taste
1. Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 6–10 minutes. Let cool.
2. Prepare a grill for medium-high heat. Grill corn, turning occasionally, until husks are charred in most spots, 16–20 minutes. Alternatively you could also use a broiler to broil the corn. Transfer to a platter and let sit until cool enough to handle. Shuck corn and remove kernels with a knife.
3. Toss nuts, corn, jalapenos, green onions, lime juice & sliced avocados in a large bowl to combine. Drizzle oil over and season with salt; toss again.