Romaine and Corn Salad with Avocado Dressing


Serves 6
2-1/2 cups fresh corn kernels (from 3 to 4 large ears)
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon minced garlic
1/2 Hass avocado, peeled and cut into 1/4-inch dice
Kosher salt
Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
1/2 cup very thinly sliced red onion

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, and the sliced onion. Add the dressing, season with salt and pepper and toss well. Serve immediately.

One thought on “Romaine and Corn Salad with Avocado Dressing

  1. I made this for one of the meals during the holidays. It was a hit. I roasted the hole corn on my cast iron grill, then just cut away. I used a full avocado, half cut in cubes, the other half smashed into the dressing, because we love avocado. The crispness of the romaine against the sweet, lemony , creamy dressing was a perfect balance to a meat or fish entree. This will be one of my go to salads for sure. Thanks GKC