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Grilled Corn and Avocado Salad

A delicious grilled corn salad that is perfect for summer!

Course Salad, Salad Dressing, Side Dish, summer side dish
Cuisine American
Keyword grilled corn salad, summer salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

For the Salad:

  • 3 ears of corn, grilled
  • 1 tablespoon olive oil
  • 2 cups chopped romaine
  • 1/2 cup cilantro, chopped (if you are one of those people that doesn't like cilantro, sub with 1/4 cup chopped basil and 1/4 cup chopped mint)
  • 1/2 cup feta cheese
  • 1 small shallot, finely chopped
  • 2 large, ripe avocados, peeled and diced
  • 1/4 cup roasted, salted pepitas (pumpkin seeds

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • juice of half an orange
  • juice of one lemon
  • juice of one lime
  • 2 teaspoons honey
  • 1 teaspoon mustard
  • 1/8 teaspoon cayenne pepper
  • pinch of sea salt and a few turns freshly gound pepper

Instructions

  1. 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.

  2. While corn cooks: chop romaine, add to a bowl. Add chopped cilantro, feta, shallot, avocado and pumpkin seeds. When corn is done remove from heat and allow to cool a bit.

Prep dressing:

  1. in a blender, add olive oil, citrus juices, honey, mustard, cayene pepper, sea salt and black pepper. Blend for 30 seconds or until emulsified.

  2. Use a knife to slice the corn off the cob. I like to slice it right into the bowl. Dress the salad with as much dressing as you prefer. Toss well. Taste, add more sea salt and pepper if needed. Toss again. Enjoy! (Keep extra dressing in the refrigerator for up to a week.