Mango + Grilled Corn Salad

(Provided by Butter + Salt. Serves 6)

4 ears corn

1 mango

1 avocado

¼ cup macadamia nuts, toasted

½ cup cilantro, roughly chopped

½ red onion, minced

Juice of one lime

1 teaspoon white wine vinegar

1 tablespoon coconut oil (optional)

Salt, to taste

On medium heat, grill corn on all sides for about 15 minutes or until tender and slightly black. Allow to cool, then slice kernels off cob.

Combine corn with all other ingredients in large bowl. Add avocado right before serving. Serve chilled or at room temperature.




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