Grilled White Corn, Avocado, & Cherry Tomato Lettuce Cups

Serves 4

A brilliantly fresh luncheon dish utilizing the best of the season. Add cooked shredded chicken for a protein boost.

3 Tbs. fresh lemon juice (preferably
Meyer lemon)
1 tsp. microplaned lemon zest
1/2 Tbs. Dijon mustard
2 Tbs. robust extra virgin olive oil
1 tsp. walnut oil

4 ears white corn, shucked & rinsed
1 Tbs. olive oil
1 large avocado
1 basket heirloom cherry tomatoes
Handful of chopped cilantro leaves
1 small head bibb or Boston lettuce, separated & rinsed

  1. To Make Dressing: In small jar, combine lemon juice, zest, and mustard, and shake thoroughly. Add olive and walnut oils, and shake until well blended.
  2. To Make Salad: Drizzle corn with olive oil and grill over medium heat for about 8 minutes, turning twice. Allow to cool, then cut off kernels.
  3. Peel avocado and remove pit, cut into one-inch pieces. Cut cherry tomatoes into halves. In large bowl combine corn, avocado, cherry tomatoes, and cilantro. Drizzle with ¼ cup of dressing, add salt and pepper to taste, and toss very gently.
  4. Place two lettuce leaves on each of four plates, and drizzle with remaining dressing. Distribute corn mix among leaves in small mounds, and serve.

per serving: 280 cal; 5g pro; 20g total fat (3g sat fat); 26g carb; 0mg chol; 65mg sod; 7g fiber; 5g sugars

From: Fresh from the Farmer’s Market