I'm soaking up every last bit of summer! Especially all the delicious, fresh foods. I'm totally here for all the fresh corn, peaches and peppers! In our house, we do like to grill a lot on the weekends. But this recipe is so easy you could make it during the week too. This Grilled Summer Salad is another one of those salads that come together quickly but is full of flavor. Charred peaches, corn and peppers warm from the grill over cold, crisp romaine lettuce with creamy avocado and blue cheese.... yes please! I paired this with an easy fig dressing that really brings it all together. I usually serve this alone as a light dinner or with thinly sliced grass fed sirloin. Delicious!
Ingredients:
2 ears of corn, grilled
3 jalapeños, grilled
2 peaches, grilled
romaine lettuce, chopped
1 avocado, sliced
blue cheese
heirloom cherry tomatoes, halved
fresh basil
Fig Dressing:
1 shallot, minced
2 tablespoon of fig preserves
2 tablespoon of apple cider vinegar
1/4 cup olive oil
1/4 teaspoon sea salt
freshly ground black pepper
Instructions:
Slice peaches in half and remove the seed. Brush peaches, jalapeños and corn lightly with olive oil then grill for a few minutes each side until tender and charred. Next, assemble the salad - add chopped romaine lettuce, top with sliced avocado, halved tomatoes and blue cheese. Then, cut corn off the cob and slice jalapeños* and peaches and add to salad. Next, make the dressing - in a ball jar add all the ingredients and shake well to mix. Dress salad and enjoy!
*Note: Remove seeds from jalapeños if you don't want them to be too spicy.
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