Rachel’s Corn Salad

Rachel’s Corn Salad

Rachel’s Corn Salad

3 ears of white corn
4 romaine gems, chopped into thin shreds
2 medium avocados, cubed
2 oranges, peeled and cubed
1/3 cup roasted and salted pistachios
Dressing:
1/4 cup olive oil
1 large lemon, juiced
1 teaspoon dry oregano
Salt and pepper to taste

Grill the corn for 10 minutes or until fork tender. Let cool, then strip the kernels.
Prepare the dressing in a bowl. Add the cubed avocado to the dressing and coat well.
Assemble the salad in a large bowl. Place the Romaine lettuce gems on the bottom. Add the grilled corn in the center of the bowl. Add the avocado and the dressing around the corn.
Place the oranges around the outer edges of the bowl.
Garnish with the roasted pistachios.
Toss immediately before serving.

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