This is my new salad of the season! I have had friends over on several occasions over the last few weeks and I keep making this salad. It’s BEYOND delicious! Lime speaks to me. I actually like it and use it more than lemon. It reminds me of summer because my parents used to have epic summer parties in the backyard and my dad always served up gin and tonics with lots of lime. I love lime in water with mint or fruit, with yogurt and fruit, on fish (ooooh, so good on fish!), on avocado toast, and of course with tequila!
If you are planning a 4th of July fete, look no further than this salad. Change up the salad components if you wish (remember it’s all about the dressing) and turn to what’s fresh and beautiful. Don’t overthink it! I made it the last few weeks without the corn and used cucumber instead. Deelish! I gave you some other suggestions at the bottom of the recipe, but there are other possibilities, of course.
Be the person who brings a great healthy salad to a backyard barbecue! Whether there are burgers, ribs or lobster rolls on the menu, this salad will be the perfect side. Then, after you fall in love with the dressing, next time you will double it and freeze a batch for another time. Yes, you can freeze salad dressing!
Let me know if you make this delightful recipe and tag me @pamelasalzman #pamelasalzman so I can see all of your beautiful creations!
You can shop the tools I used for this recipe by clicking on the images below:
- 2-3 ears (depending on size) of sweet corn, husked and silks removed
- Lime Vinaigrette: (this makes more dressing than you’ll need)
- Zest of 1 lime + 2 Tablespoons fresh lime juice
- 2 Tablespoons unseasoned rice vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons pure maple syrup or raw honey
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- 6 Tablespoons unrefined, cold-pressed extra-virgin olive oil (or more to taste)
- 4-6 heads Little Gem lettuce, leaves separated, or equivalent amount of greens, such as 1 head of romaine, leaves chopped
- 4 red radishes, sliced thinly or ½ large watermelon radish thinly sliced and julienned if you like
- 1 avocado, sliced or cubed
- Bring a large pot of water to a boil and add the corn, cook for 4 minutes. Pull the corn out of the water and allow to cool. (Alternatively, you could cut the corn raw if it’s super fresh, or you could grill it.)
- Place all dressing ingredients in a screw-top jar. Shake to emulsify and set aside.
- Add the lettuce and radishes to a large serving bowl.
- Once cool enough to handle, cut the kernels off the corn and add to the serving bowl. Pour enough dressing to coat lightly and toss to combine. Top with avocado and drizzle with a smidge more dressing. Reserve extra dressing for another use.