GLUTEN-FREE | VEGAN
+ corn on the cob + extra-virgin olive oil + arugula or spinach + radishes + fresh blackberries + avocado + green onion + lime juice + salt & pepper
Preheat grill to medium-high heat. Rub oil over corn, place corn over direct heat for 15-20 minutes, turning occasionally.
Prepare and slice remaining ingredients. Whisk together lime juice, oil, salt & pepper for dressing.
When corn is done, let cool slightly then cut corn kernels off cob. Gently toss together arugula, radishes, blackberries, avocado, green onions, and corn.
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.
The combination of sweet corn, juicy blackberries, tart radishes, creamy avocado, and spicy arugula in this Grilled Corn Salad provides a firework display of flavors!
A GRILLED SALAD WORTH TRYING!