Grilled Corn Salad with Blackberries
A fresh Grilled Corn Salad with Blackberries made with smoky corn, avocado, and lime dressing.
Ingredients
- 4 ears fresh or frozen corn husks and silks removed
- 2 tablespoons extra-virgin olive oil or avocado oil divided
- 1 packed cup arugula or spinach leaves
- 4 –6 radishes sliced (about 1 cup)
- 6 ounces fresh blackberries large ones cut in half
- 1 avocado peeled, pitted, and diced
- 2 green onions sliced (white and light green parts)
- 3 tablespoons fresh lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat a grill to medium-high heat. Brush the corn with 1 tablespoon of oil.
- Grill corn for 15–20 minutes, turning occasionally until lightly charred and tender.
- While the corn cooks, prepare all other ingredients.
- In a small bowl, whisk together lime juice, remaining oil, salt, and pepper.
- Let grilled corn cool slightly, then cut kernels off the cob.
- In a large bowl, combine arugula, radishes, blackberries, avocado, green onions, and corn.
- Drizzle dressing over the salad just before serving and toss gently.
- This Grilled Corn Salad with Blackberries is best served fresh for maximum flavor and texture.
Notes
- Swap arugula with baby kale or mixed greens