Grilled Corn and Blackberry Salad
Grilled corn salad: try this fresh, colorful dish bursting with flavors. Perfect for summer meals or as a side. Enjoy healthy eating!
Ingredients
- 4 ears fresh or frozen corn, husks and silks removed
- 2 tablespoon extra-virgin olive oil or avocado oil, divided
- 1 packed cup arugula or spinach leaves
- 4-6 radishes, sliced (1 cup)
- 6 ounces fresh blackberries (large ones cut in half)
- 1 avocado, peeled, pitted, and diced
- 2 green onions, sliced (white and light green parts)
- 3 tablespoons fresh lime juice (1 large lime, or 2 small)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat. Rub 1 tablespoon of the oil all over the corn. Grill corn over direct heat for 15 to 20 minutes, turning occasionally, to get grill marks and desired doneness.
- Meanwhile, prepare and slice the remaining ingredients. In a small bowl, whisk together the lime juice, remaining 1 tablespoon oil, salt, and pepper.
- When the corn is grilled to desired doneness, set it aside until cool enough to handle. Cut corn kernels off the cob.
- In a medium bowl, gently toss together arugula, radishes, blackberries, avocado, green onions, and corn kernels. Just before serving, drizzle vinaigrette over salad and toss until incorporated.
- Leftovers can be stored in a covered container in the refrigerator for up to 2 days.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.