Summer Salad + Creamy Lime Vinaigrette

MEAL TYPE: Salad, Side Dish

DIETARY RESTRICTION: Gluten-Free, Vegetarian

MAKES 4 SERVINGS

This dish has everything you want in a summer salad—seasonal ingredients like tomatoes and fresh corn, a lively citrus-based vinaigrette, and an explosion of vibrant colors. Recipe courtesy of Stephanie Pearson, Functional Nutritionist/Owner of Daily Nectar, Portland, OR.

INGREDIENTS

4 cups spinach

1/2 cup radicchio, finely cut

1 ear corn, non-GMO, organic

30 cherry tomatoes (grill twenty, leave ten fresh)

2 avocados, diced

2 tbsp extra virgin olive oil

1 tsp lime juice

1/4 tsp lime zest

4 tsp cream, rBGH-free, (vegan version, 2 tsp. coconut cream)

1 tsp white wine vinegar

Sprig of fresh thyme, kept whole

Pinch of salt

PRINT | EMAIL

INSTRUCTIONS

Remove all but a few layers of the husk from an ear of corn and grill at medium-high heat, turning occasionally until thoroughly cooked, about ten minutes.
At the same time, toss ten cherry tomatoes in olive oil and grill on a pre-soaked bamboo skewer for about three minutes on each side.
Prepare the creamy lime vinaigrette by combining all ingredients, removing the sprig of thyme after the flavors have infused (two or three minutes), and whisking together.
Toss spinach and radicchio with the creamy lime vinaigrette.
Once cooled, remove half the kernels from the corn cob, and reserve the other half for another use. Mix into the salad along with the grilled tomatoes, fresh tomatoes, and sliced avocado.

Note: Radicchio may also be grilled.

2 people have left a comment. Join the conversation!

NEXT IN SIDE DISH

NEXT IN Salads