Description
A refreshing and colorful salad featuring sweet corn, fresh strawberries, creamy avocado, and a honey mustard vinaigrette.
Ingredients
Scale
- 2 ears of sweet corn
- 2–3 cups spring mix baby greens
- 2–3 cups kale, roughly chopped
- 1 ½ cups strawberries, diced
- 3 tablespoons shelled pistachios
- ¼ cup blueberries
- ½ avocado, diced
- 2 ounces goat cheese, crumbled
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh mint, roughly minced
- Fresh ground black pepper to taste
- FOR THE HONEY MUSTARD VINAIGRETTE
- 2 tablespoon extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons stone ground mustard
- ⅛ teaspoon coarse salt
Instructions
- Grill the corn: Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with ½ tablespoon olive oil and salt and pepper as desired. Using tongs, place on the heated grill. Cook each side until grill marks form on corn kernels, about 10 minutes total. Remove from heat when done and let cool. Slice corn kernels off the cob and set aside.
- Make the vinaigrette: Whisk together all ingredients for the vinaigrette in a small bowl.
- Assemble the salad: Combine all ingredients for the salad in a large bowl, including the cooked corn kernels. Drizzle with honey mustard vinaigrette. Serve immediately.
Notes
- For extra flavor, add more herbs like cilantro or parsley.
- Feel free to substitute goat cheese with feta or omit for a dairy-free option.
- This salad is best served fresh, but can be stored in the refrigerator for a few hours without dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg