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
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
- 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.
- 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.
- 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.
- 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