Description
Complete with grilled corn on the cob and a homemade cilantro avocado dressing, this is the perfect summertime, bbq salad recipe that whips up in just 15 minutes!
Ingredients
Units
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For the Salad
- 3 ears of sweet corn
- 1 large avocado, diced
- 1 cup campani tomatoes, sliced
- 1 cup cherry tomatoes, halved
- 2 colorful heirloom tomatoes, sliced
- 4 ounces herbed goat cheese, sliced
- Baby spring greens mix
- Butter lettuce
For the Dressing
- 1 cup fresh cilantro leaves and steams
- 1/4 cup plain yogurt
- 1 ripe avocado
- 1 1/2 tablespoons lime juice
- 1 teaspoon white wine vinegar
- 1 teaspoon garlic, minced (1 clove is fine)
- 1/4 teaspoon salt (more as desired)
- Pinch of fresh ground black pepper
- 1/4 cup water
Instructions
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle corn on the cob with 1 tablespoon olive oil and liberally sprinkle salt and pepper. 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.
- While corn is cooking, combine all ingredients for the salad dressing in a food processor and pulse until smooth. Add more water as desired to thin out the dressing. Make sure to taste test after adding water and adjust seasonings as desired!
- Combine all ingredients for the salad in a large bowl, including the cooked corn kernels. Drizzle with cilantro avocado salad dressing. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 10 minutes