Romaine and Charred Corn Salad with Avocado Dressing
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Smashing ripe avocado with olive oil, lemon juice, honey and garlic creates a fantastic, creamy dressing for this hearty salad by Molly Chester.
Ingredients
2 1/2 c. fresh corn kernels
1/4 c. extra-virgin olive oil
3 tbsp. lemon juice
2 tsp. honey
1/2 tsp. minced garlic
1/2 Hass avocado
kosher salt
Pepper
3 romaine hearts
1/2 c. very thinly sliced red onion
1/2 c. shredded pecorino cheese
Instructions
Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about 5 minutes, until lightly charred. Let the corn kernels cool completely.
In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper.
In a large bowl, toss the cooled corn with the romaine pieces, sliced onion and the 1/2 cup of pecorino cheese. Add the dressing, season with salt and pepper, and toss well. Garnish the salad with shredded cheese and serve right away. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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