Lunch: Pumpernickel with Avocado, Charred Corn, and Tomato
Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.
Ingredients
1 ear corn
extra-virgin olive oil
2 tsp. sherry vinegar
8 yellow cherry tomatoes
8 red cherry tomatoes
1 medium Green Zebra or other sweet heirloom tomato
1 serrano chile
1 tbsp. Chopped cilantro
salt
Freshly ground pepper
4 slice pumpernickel
1 Hass avocado
1/4 c. sliced jarred pickled onions
Instructions
Light a grill. Brush the corn with oil and grill over moderate heat until lightly charred, 8 minutes. Cut the kernels from the cob.
In a bowl, mix 2 tablespoons of oil with the vinegar. Fold in the corn, tomatoes, chile, and cilantro, and season with salt and pepper. Top the bread with the sliced avocado, tomato salad, and pickled onions, and serve. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
