Ingredients
Salad Ingredients
- 3 ears corn on the cob (grilled, ~2 cups kernels)
- 1 cup diced cucumber (3-4 Persian cucumbers)
- 1-1/2 cups diced fresh peaches (2-3 peaches, peeled if preferred)
- 1 small avocado (diced)
- 8 basil leaves (thinly sliced)
- Crumbled feta cheese (to taste)
Dressing Ingredients
- 2 clementines (1 tsp zest; 2 tbsp juice)
- 1 lemon (1/2 tsp zest; 1 tbsp juice)
- 1-1/4 tablespoons honey
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon salt
- 1/4 cup olive oil
Instructions
- Prepare Dressing: Combine the clementine zest and juice, lemon zest and juice, honey, Dijon mustard, salt, and olive oil in a small blender jar. Blend gently until smooth and emulsified, being careful not to over-blend. Transfer the dressing to a mason jar and refrigerate until needed.
- Grill the Corn: Grill the corn on the cob until nicely charred and cooked through. Allow the corn to cool completely before handling.
- Assemble Salad: Slice the kernels off the cooled grilled corn and add them to a large bowl. Add the diced cucumber, peaches, avocado, and sliced basil leaves. Toss the salad ingredients with the prepared dressing to taste, adjusting as needed.
- Serve: Plate the salad and sprinkle crumbled feta cheese over individual servings. Serve immediately and enjoy the medley of fresh flavors.
Notes
- Grilling corn adds a delicious smoky flavor that enhances the salad’s depth.
- Peach skin can be left on or peeled, depending on preference.
- Adjust dressing quantity based on your taste preference; you might not need to use all of it.
- Feta cheese adds a salty, creamy contrast but can be omitted for a vegetarian option without cheese.
- Best served fresh to enjoy the crisp textures and vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (grilling corn)
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
