Market Salad with Avocado, Corn, Radishes and Lime Vinaigrette
Servings: 4 -6
Ingredients
- 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 1/2 large watermelon radish thinly sliced and julienned if you like
- 1 avocado sliced or cubed
Instructions
- 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.
Notes
other additions that would be wonderful here are feta cheese, sprouts or microgreens, cucumber, cherry tomatoes, blanched green beans, cooked seafood, peaches or nectarines