easy salads you need to try before summer is over

Today we are sharing 3 yummy salads you should try before summer ends! Use code “CONSCIOUSCHRIS10“ for 10% off your order on Ruggable :) --------------------------------------------------- ⋇ IN THIS VIDEO ⋇ (00:00) Intro (01:51) Esquites-Inspired Pasta Salad: (04:01) Avocado and Roasted Corn Salad (recipe below) (06:20) Italian-Inspired Pasta Salad: (08:38) Outro --------------------------------------------------- Avocado and Roasted Corn Salad Ingredients Salsa: 5 scallions 3 ears of corn, shucked 2 tbsp olive oil 1 jalapeño, seeds removed and diced 1 tomato, diced 2 ripe avocados, diced ⅓ cup of cilantro, chopped Salt and black pepper to taste Dressing: 1 shallot, diced 2 cloves of garlic, grated 3 limes, juiced Zest of 1 lime 1 tbsp olive oil 1 tbsp white wine vinegar 1 tsp agave ½ tsp cumin ½ tsp salt ½ tsp chili powder Pinch of black pepper Instructions 1. Heat a cast iron or heavy-bottomed pan over medium heat. Add the scallions and cook for 2-3 minutes on each side until charred. Remove from heat and chop. Set aside. 2. Using a knife, cut the corn kernels off the cobs. The neatest way to do this is by placing a small bowl upside down in a large bowl and balancing the cob vertically on the small bowl so the kernels fall in the large bowl. 3. Heat the same pan over medium heat. Add 2 tablespoons of olive oil and the corn kernels. Cook, occasionally stirring, until the kernels are lightly charred, 8-10 minutes. Season with salt and pepper and set aside to cool. 4. Add all the dressing ingredients to a large bowl and whisk together. 5. Add the corn, charred scallions, jalapeño, tomato, avocado, and cilantro. Toss to combine. Season with salt and pepper to taste. 6. Chill in the refrigerator for 15 minutes before serving. Notes - To roast corn in the oven, brush olive oil on each ear of corn and season with salt and pepper. Wrap ears individually in aluminum foil and bake at 400 degrees F for 30 minutes, flipping halfway. Open the foil and broil until charred as desired. - For a spicier salsa, don’t remove the jalapeño seeds. - If making ahead of time, add the diced avocado just before serving. --------------------------------------------------- Recipes: Jasmine: Chris: Cameras and products we use: Video Edited by Adrianna Fujii: P.O. Box 96003 Portland, OR 97296 --------------------------------------------------- FTC: This video is sponsored by Ruggable, but all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.