Description
A refreshing salad bursting with the smoky flavor of grilled corn and the tangy sweetness of blackberries, perfect for summer gatherings.
Ingredients
Scale
- 4 ears fresh or frozen corn, husks and silks removed
- 2 tablespoons extra-virgin olive oil or avocado oil, divided
- 1 packed cup arugula or spinach leaves
- 4 to 6 radishes, sliced
- 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)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the grill to medium-high heat, or roast the corn in the oven.
- Rub 1 tablespoon of oil all over the corn.
- Grill corn over direct heat for 15 to 20 minutes, turning occasionally, until grill marks appear and desired doneness is reached.
- While the corn is grilling, prepare the remaining ingredients.
- Whisk together the lime juice, remaining 1 tablespoon oil, salt, and pepper to create a zesty vinaigrette.
- Once the corn is grilled, set it aside to cool.
- Cut the kernels off the cobs, letting them fall into a bowl.
- Toss together arugula, radishes, blackberries, avocado, green onions, and corn kernels in a medium bowl.
- Drizzle the vinaigrette over the salad before serving and toss until combined.
- Store leftovers in a covered container in the refrigerator for up to 2 days.
Notes
For best flavor, serve fresh. You can prep vinaigrette and chop ingredients beforehand.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg