ROMAINE AND CORN SALAD WITH AVOCADO DRESSING

ROMAINE AND CORN SALAD WITH AVOCADO DRESSING image

Yield Serves 6

Number Of Ingredients 10

2-1/2 cups fresh corn kernels (from 3 to 4 large ears)
1/4 cup olive oil
3 tablespoons fresh lemon juice
2 teaspoons honey
1/2 teaspoon minced garlic
1/2 Hass avocado peeled and cut into 1/4-inch dice
Kosher salt
Pepper
Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
1/2 cup very thinly sliced red onion

Steps:

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet. Broil 6 inches from the heat for about â¨5 minutes, until lightly charred. Let the â¨corn kernels cool completely. In a medium bowl, whisk the olive oil with the lemon juice, honey and garlic. Add the avocado and, using a fork, lightly smash it against the side of the bowl and mix it in to form a chunky dressing. Season with salt and pepper. In a large bowl, toss the cooled corn with the romaine pieces, and the sliced onion. Add the dressing, season with salt and pepper and toss well. Serve immediately.