I have a new summer favorite! This Grilled Corn and Avocado Salad is a winner for backyard BBQ’s, picnics, tailgate parties, or just plain old family get togethers. And look how pretty it is….
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The Grilled Corn and Avocado Salad:
So what’s in this lovely summer salad? Grilled corn, chopped romaine, plenty of creamy diced and sliced avocado, cherry tomatoes, and red onion. This salad is absolutely delicious, loaded with texture, and it’s really, really pretty!
Grilled Corn and Avocado Salad: The Creamy Citrus Dressing
If the salad itself wasn’t delicious enough, the dressing puts it all over the top. It’s a creamy citrus dressing, made in the blender in 1-2 minutes. The base is heart healthy extra virgin olive oil with freshly squeezed lime, orange and lemon juice, a little mustard and honey, sea salt and cayenne pepper. When it’s blended it becomes emulsified and creamy. Yum!
Isn’t She Lovely?
Grilled Corn and Avocado Salad: This salad has so much crunch. Gosh I LOVE it.
Love Corn and Need More Recipes?
Try my Grilled Corn Summer Salad! This salad is made with spring/summer veggies like tomatoes, zucchini and asparagus, and drizzled in an herby lime vinaigrette!
The Recipe: Grilled Corn and Avocado Salad
What you need: a good knife.
Grilled Corn and Avocado Salad
Ingredients
For the Salad:
- 2 ears of corn, grilled
- 1 tablespoon olive oil
- 3 cups chopped romaine plus one cup baby greens
- 1 small shallot, finely diced
- 2 large ripe avocados, one peeled and diced, one sliced
- ½ cup cherry tomatoes, cut in half
- ¼ cup roasted, salted pepitas (pumpkin seeds
For the Dressing:
- ¼ cup extra virgin olive oil
- juice of half an orange
- juice of one lemon
- juice of one lime
- 2 teaspoons honey
- 1 teaspoon mustard
- ⅛ teaspoon cayenne pepper
- pinch of sea salt and a few turns freshly ground pepper
Instructions
- Place a grill pan on the cooktop on medium heat. Prep corn by peeling husks if necessary. When pan is hot, add olive oil. When oil is hot, add corn cobs to pan. Grill them for 3-4 minutes each side, turning until all sides are slightly golden or slightly charred.
- While corn cooks: chop romaine, add to a bowl. Add diced avocado, cherry tomatoes, pepitas, and onions. When corn has cooled off, use a knife to slice the corn off the cob. I like to slice it right into the bowl.
Prep dressing:
- in a blender, add olive oil, citrus juices, honey, mustard, cayenne pepper, sea salt and black pepper. Blend for 30 seconds or until emulsified.
- Dress the salad with as much dressing as you like. Toss well. Taste, add more sea salt and pepper if needed. Toss again. Add sliced avocado to the top of the salad. Enjoy! (Keep extra dressing in the refrigerator for up to a week.
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