How’s this for eating the rainbow!
Fresh & healthy eating is so deliciously easy in the summer, and salads don’t get much more uncomplicated than this gorgeous Grilled Corn & Asparagus Salad. Can I just say…. Yum~
This salad is a great make ahead!
Whenever you’re grilling lunch or dinner, you can cook both the asparagus and corn, and making the salad is simply a matter of assembly. In fact, just cook extra and you’re good to go.
*Kitchen Tip: cook it once, use it twice~
Make like a Chef~
Landing smack right in the category of composed salads, it’s a clever way to make plain ol’ veg look not only good… but great. Brings to mind the classic Niçoise Salad. Elegant. Simple. Bursting with flavour, goodness & nutrition. When it looks this good, you know it’s gonna taste great.
Do you eat ‘in season’…? It’s the motto of smart cultures everywhere; known now as ‘farm-to-table’ its eating what nature provides, at the time. It’s the best possible way to eat, when things are so fresh they’re bursting with flavour, loaded with nutrition, and inexpensive. You didn’t have to pay for its overseas journey. Plus… you support local farmers, producers & growers. It’s just a win-win~
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Thanks for stopping by and please remember if you make any of my recipes to share & tag me on social media! And please, let me know if I can do the same for you~
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Grilled Corn & Asparagus Salad
- 2 - 3 cobs fresh corn
- 8 - 10 spears asparagus
- 1/2 cup grape or cherry tomatoes halved
- 4 - 6 basil leaves (save some for garnish) cut 2 or 3 into thin strips (chiffonade)
- 1 lemon cut into wedges
- 1 - 2 tablespoons extra virgin olive oil
- Salt to taste
- Fresh ground pepper to taste
Prepare the corn by removing the outer leaves and silk. Set aside.
Prepare the asparagus by cutting or snapping off the 2 or so inches of woody bottom.
On whatever type grill you use, lightly oil the corn and cook, turning every few minutes until done (10 - 15 minutes depending on heat level).
While the corn is cooking, add the asparagus and cook for only 3 - 4 minutes, turning occasionally.
When vegetables are cooked, remove from heat and let cool slightly. Leave the asparagus whole, and cut the kernels from the corn cobs.
On a large platter, arrange the asparagus spears. Spoon the corn across, leaving the asparagus visible at the ends. Tumble over the halved tomatoes and season with salt & pepper. Spritz over a couple of the lemon wedges, a light drizzle with the olive oil, scatter with the basil strips.
Garnish with lemon wedges and whole basil leaves.
*Quantities are approximate, add more/less of what you like.