Category: Dinner, Easy Dinners, Salads, Sides
Cooking Method: Grilling
Yields:
6 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
This salad is fresh, bright, and healthy. The creamy avocado, peppery arugula, charred corn and a burst of fresh lime all work together to make this salad a delicious side dish perfect for a hot day.
Ingredients
Adjust Servings
-
For the salad
- For the dressing
Instructions
- Preheat your grill to medium. Pull the husk of each ear of corn down to the base and remove as much silk as possible. Fold the husks back over the corn. Place on grill for 15 min, turning every 5 minutes. After 15 min, pull the husks down again and return corn to the grill for another 5 minutes, slightly charring the kernels. Remove from grill.
- While your corn is grilling, place the poblano pepper on the grill and cook for about 15 min, until the pepper is soft and charred on every side. Trim the bottoms of the asparagus and place on the grill for about 5 minutes. Asparagus cooks quickly!
- After the grilled veggies have cooled, run a knife vertically down the side of the corn to remove the kernels from the core. Remove the skin from the poblano pepper, slice open the poblano, cut out the membrane and seeds, and dice the pepper.
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Cut the grilled asparagus into small slices and halve the cherry tomatoes. Place all the veggies in a large salad bowl. Add 1 diced avocado and the arugula. I prefer the arugula to be a supporting player in this salad than it being a more lettuce forward salad.
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Mix together the lime juice and olive oil. Add salt and pepper to taste. Add the dressing to the salad and toss to combine. Enjoy!
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