Strawberry Avocado Corn Salad
A summertime special salad featuring sweet corn, strawberries, avocado, and a honey mustard balsamic vinaigrette.
Equipment
- grill pan
- bowl
- whisk
- tongs
Ingredients
Vegetables and Fruits
- 2 ears sweet corn
- 2-3 cups spring mix baby greens
- 2-3 cups kale roughly chopped
- 1.5 cups strawberries diced
- ¼ cup blueberries
- ½ whole avocado diced
Nuts and Cheese
- 3 tablespoons shelled pistachios
- 2 ounces goat cheese crumbled
Herbs
- 1 tablespoon fresh basil roughly minced
- 1 tablespoon fresh mint roughly minced
Spices
- fresh ground black pepper to taste
Vinaigrette Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons stone ground mustard
- ⅛ teaspoon coarse salt
Instructions
Preparation
- 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
Great for picnics and BBQs!
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 6mg
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