Wednesday, July 24

Corn & Avocado Salad with Jalapeno-Lime Dressing

This is an easy, flavorful summer salad that works well for a quick side dish or as a light meal. I like to keep a few ears of leftover grilled corn on hand so that I can throw together this salad in under five minutes at any time. Just toss the kernels with peppery arugula leaves, buttery avocado, and a spicy-sweet jalapeƱo-lime dressing. The Mexican flavors are perfect alongside grilled carne asada or chicken and keep me from getting into a summer salad rut.

Corn, Arugula, & Avocado Salad with Jalapeno-Lime Dressing:
For Dressing
  • Combine 1/2 minced jalapeno pepper* with the juice of 1 large lime and 1 tsp. honey.
  • Whisk until smooth, then slowly whisk in 2-3 tbsp. of extra virgin olive oil and a pinch of salt and pepper.**
For Salad
  • Brush 1 ear of corn with canola oil and season with salt.
  • Grill over a hot grill for 2-3 minutes per side, turning once.
  • Let corn cool slightly, then remove the kernels and place in a bowl.
  • Add in 4 oz. baby arugula, 1 diced avocado,*** and toss with the dressing.
  • Season with salt and pepper.
  • Serve immediately.
Serves two-three (side dish)
*I removed the seeds.
**Dressing can be made a few days in advance and kept in the fridge.
***I squeeze a little extra lime juice directly on the avocado to keep it from browning.