Grilled Corn and Avocado Salad

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 avocado, salty feta, cilantro, sweet shallot and roasted pepitas! This salad is absolutely delicious, loaded with texture, and it’s really, really pretty!

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, then I add 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!

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!

What you need: a  good knife.

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

Servings: 4 servings

For the Salad:

• 3
  ears of corn, grilled
• 1
  tablespoon
  olive oil
• 2
  cups
  chopped romaine
• 1/2
  cup
  cilantro, chopped
• 1/2
  cup
  feta cheese
• 1
  small shallot, finely chopped
• 2
  large, ripe avocados, peeled and diced
• 1/4
  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

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.