Ingredients
For the Salad
- 2 ears of sweet corn
- 2–3 cups spring mix baby greens
- 2–3 cups kale, roughly chopped
- 1 ½ cups strawberries, diced
- 3 tablespoons shelled pistachios
- ¼ cup blueberries
- ½ avocado, diced
- 2 ounces goat cheese, crumbled
- 1 tablespoon fresh basil, roughly minced
- 1 tablespoon fresh mint, roughly minced
- Fresh ground black pepper, to taste
For the Honey Mustard Vinaigrette
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- 2 teaspoons stone ground mustard
- ⅛ teaspoon coarse salt
Instructions
- Grill the Corn: Preheat a cast iron grill pan over medium-high heat or fire up an outdoor grill. Drizzle the corn on the cob with ½ tablespoon olive oil and season with salt and pepper to taste. Using tongs, place the corn on the hot grill and cook each side until grill marks appear and the kernels are tender, about 10 minutes total. Remove from the heat, let them cool, then slice the kernels off the cob and set aside.
- Make the Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, stone ground mustard, and coarse salt until well combined and emulsified. Set aside.
- Assemble the Salad: In a large salad bowl, combine the spring mix, chopped kale, diced strawberries, pistachios, blueberries, diced avocado, crumbled goat cheese, fresh basil, and fresh mint. Add the grilled corn kernels to the bowl. Drizzle the honey mustard vinaigrette over the salad just before serving and toss gently to combine. Finish with fresh ground black pepper to taste.
Notes
- For a vegan option, omit the goat cheese or swap for a plant-based alternative.
- If you don’t have an outdoor grill, a stovetop grill pan works just as well for the corn.
- Use spinach or arugula if you don’t have baby greens or kale on hand.
- The salad is best served immediately to keep the greens crisp and the avocado fresh.
- Add cooked quinoa or grilled chicken for extra protein and to make it a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of salad
- Calories: 220
- Sugar: 8g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 8mg
