Grilled Corn & Garden Salad

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Summer Grilled Corn & Garden Salad

Yield 8

Author Judy Doherty

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

This vibrant summer salad starts with sweet corn charred right on the grill, then sliced and tossed into a colorful mix of tomatoes, cucumbers, red onion, avocado, and strawberries. Toasted pecans, garbanzo beans, and fresh mozzarella balls add satisfying texture and protein, while a simple Italian vinaigrette of olive oil, garlic, vinegar, and seasonings ties it all together. Fresh basil straight from the garden finishes the dish with a burst of summer flavor. A perfect side dish or light meal for warm weather entertaining.

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Ingredients

• 3 corn cobs, husked
• 6 cups mixed salad greens
• 0.3 cups olive oil
• 2 tablespoons rice vinegar
• 2 garlic cloves, minced
• 0.5 teaspoons ground black pepper
• 1 teaspoons Italian seasoning
• 1 teaspoons grated Parmesan cheese
• 1 cups cherry tomatoes, halved
• 1 cups strawberries, quartered
• 1 cups cucumber, chopped
• 1 cups red onion, chopped
• 1 cups pecan pieces, toasted
• 0.5 cups mozzarella pearls
• 1 large avocado, diced
• 0.3 cups fresh basil leaves, torn, for garnish

Instructions

1. Grill the corn: Grill 3 corn cobs, husked over medium-high heat, turning occasionally, until lightly charred on all sides.
2. Cool and slice the corn: Let the grilled corn cool slightly, then slice the kernels off the cob and set aside.
3. Make the dressing: In a small bowl or jar, whisk together 0.3 cups olive oil, 2 tablespoons rice vinegar, 2 garlic cloves, minced, 0.5 teaspoons ground black pepper, 1 teaspoons Italian seasoning, and 1 teaspoons grated Parmesan cheese until well combined.
4. Toss the greens: Place 6 cups mixed salad greens in a large salad bowl. Pour the dressing over the greens and toss to coat evenly.
5. Top with the salad ingredients: Scatter 1 cups cherry tomatoes, halved, 1 cups strawberries, quartered, 1 cups cucumber, chopped, 1 cups red onion, chopped, 1 cups pecan pieces, toasted, 0.5 cups mozzarella pearls, 1 large avocado, diced, and the grilled corn over the dressed greens.
6. Garnish and serve: Garnish with 0.3 cups fresh basil leaves, torn, for garnish and serve immediately.

Nutrition Facts

Calories

296

Fat

22 g

Sat. Fat

3 g

Carbs

24 g

Fiber

5 g

Net carbs

18 g

Sugar

5 g

Protein

4 g

Sodium

42 mg

Cholesterol

1 mg

Summer Grilled Corn & Garden Saladhttps://vimeo.com/1207588184?share=copy&fl=sv&fe=ciThis vibrant summer salad starts with sweet corn charred right on the grill, then sliced and tossed into a colorful mix of tomatoes, cucumbers, red onion, avocado, and strawberries. Toasted pecans, garbanzo beans, and fresh mozzarella balls add satisfying texture and protein, while a simple Italian vinaigrette of olive oil, garlic, vinegar, and seasonings ties it all together. Fresh basil straight from the garden finishes the dish with a burst of summer flavor. A perfect side dish or light meal for warm weather entertaining.https://i.imgur.com/2qq8sNc.jpeg

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