How can I get my avocado to last?

You can do two things. First, prep your salad in advance without the avocado then cube your avocado and fold it in before serving. Alternatively, choose an avocado that is less ripe. Choose an avocado that gives just a little to your touch. If storing leftovers, make sure the avocado is completely coated in the lime dressing to help preserve it better.

Is this bowl gluten-free?

To make this bowl gluten-free, serve the salad over a different grain. I chose farro which is not gluten-free. Alternatives can include options like quinoa, rice, or millet.

How long does the salad last?

Make sure to store your farro and corn salad in separate airtight containers. The farro can be stored in the fridge for up to 5 days. Without folding in the avocado, the charred corn salad will last for up to 4 days. With the avocado folded in, this salad will last for 2-3 days depending on how long it takes the avocado to oxidize.

Skillet Charred Corn and Edamame Salad

Description

This Skillet Charred Corn and Edamame Salad is a plant-based protein packed meal filled with bright citrus flavor for a refreshing bite. An easy to make weeknight meal.

Ingredients

Scale

1 cup dry farro
4 Persian cucumbers, halved lengthwise
2–3 tsp avocado oil
2 ears of corn, kernels cut away from the cob
1 shallot, sliced
2 tsp extra virgin olive oil
Juice and zest of 1 lime
1 tbsp maple syrup
1 clove garlic, grated
1/2 tsp sumac
1/4 tsp ground coriander
2 cups edamame, thawed
1 jalapeno, thinly diced
10 leaves of fresh basil, chiffonade
4 leaves of fresh mint, chiffonade
1 avocado, cubed
Salt and pepper to taste

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Instructions

Cook farro according to package instructions then set aside.
Place your halved cucumbers cut side down on a flat cutting board then with the flat side of your knife, smack down along the length of the cucumber until it splits. Slice the cucumbers diagonally into 1/2 inch pieces.
Transfer the cut cucumbers to a strainer propped on top of a bowl. Top the cucumbers with a generous sprinkle of salt and allow to sit and drain for 10-15 minutes. Discard the excess liquid when ready to use.
Heat your avocado oil in a heavy bottom skillet over medium heat. Once the oil is hot add half the corn kernels to the pan and toss in the oil to coat. Spread the kernels out into a single layer and allow to cook undisturbed for 3 minutes then stir occasionally for an additional 2 minutes or until the kernels appear to brown around the edges.
Add the shallots to the pan along with a pinch of salt and continue to stir until the shallots have softened then remove from heat.
To a large mixing bowl add the remaining oil, lime zest and juice, maple syrup, garlic, sumac, coriander and a pinch of salt then whisk the mixture together. To the same bowl add the edamame, the cooked corn, the remaining raw corn, jalapeno, smashed cucumbers, fresh basil and mint. Toss everything together to coat and adjust salt and pepper to taste.
When ready to serve, fold in the avocado then serve the salad over the cooked farro and enjoy.

Notes

Make this a no cook meal. If you want to save yourself extra dishes, just enjoy the corn and shallots raw. Cut the corn off the cob and mince your shallot before adding in with the remaining ingredients. Allow the salad to marinate for at least 30 minutes before serving.

Get a good char on the corn. Spread the corn out in your pan in a single layer and allow it to cook undisturbed for a few minutes to help the corn get some color as it cooks.

Cook one cob and leave one cob raw. This will help add different flavors and textures to your salad, highly recommend!

Fold in your avocado before eating. Prep the salad ahead of time without the avocado. This will make it last longer when storing. When ready to eat, just fold in your portion of avocado and enjoy.