Nothing says summer like sweet and smoky grilled corn, the star of this sunny salad, which is loaded with peak-of-the-season cherry tomatoes, grilled salmon and a zesty lime dressing.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Dressing:
Salad:
Method
Dressing: In food processor or blender, pulse together cilantro, garlic, lime zest, lime juice, 2 tbsp water, honey and salt. With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Salad: Brush corn and fish with 1 tbsp each of the dressing. Place corn and fish, skin side down, on greased grill over medium-high heat; close lid and grill, turning corn occasionally, until corn is slightly charred and fish flakes easily when tested, 8 to 10 minutes. Cut kernels from corncobs; remove skin and break fish into bite-size pieces.
In large bowl, combine lettuce, avocado, tomatoes and corn; sprinkle with Cotija. Drizzle with remaining dressing, tossing to coat. Top with fish before serving.
Tip from The Test Kitchen: Eating in the park? Layer this salad into jars, starting with the tomato, then corn, avocado, salmon, lettuce and cheese. Pack dressing in a separate container to pour over top when serving.
Nutritional facts Per serving: about
- Fibre 7 g
- Sodium 386 mg
- Sugars 7 g
- Protein 20 g
- Calories 416
- Total fat 24 g
- Potassium 885 mg
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 39 g
%RDI
- Iron 14
- Folate 67
- Calcium 11
- Vitamin A 26
- Vitamin C 37
