Roasted corn and radish salad

Roasted Corn and Radish Salad With Creamy Herbed Avocado Vinaigrette

The secret to turning a lunch or dinner salad from merely “meh,” into “oh heck yeah,” is easy to master: It’s all about the careful layering of flavor, texture and color. A salad that combines a multitude of flavors and textures is much more fun to eat, feels more like a complete, well-rounded meal and will keep your senses engaged all the way to the bottom of the bowl. And don’t underestimate the importance of adding lots of vibrant color; after all, we eat with our eyes first, long before the fork even hits the plate.

We’re big fans of this particular combination: Fresh, seasonal sweet corn, charred on the grill or under the broiler and blackened in spots, lends little pops of sweet flavor that perfectly balances the light spiciness of the thinly sliced radish. Gorgeous, multicolored grape tomatoes add some body to the mixed greens, fresh avocado lends healthy creaminess and the whole salad is brought together with a zippy creamy avocado-herb vinaigrette that we make from scratch. (Although here’s a time-saving tip: If you’re not in a “from-scratch dressing” frame of mind, a fresh, ripe, pitted avocado and a squeeze of lime blended into a bottle of off-the-shelf organic ranch dressing will do in a pinch.)

Roasted Corn and Radish Salad With Creamy Herbed Avocado Vinaigrette

Ingredients:

For the dressing:

  • 1/2 cup mayonnaise 
  • 1/4 cup scallions, chopped
  • 1/4 cup sour cream 
  • 1 tbsp fresh parsley, chopped
  • 1/2 ripe avocado, peeled, pitted, diced
  • 1 garlic clove, minced 
  • 2 tbsp white wine vinegar
  • Kosher salt and freshly cracked black pepper, to taste

For the salad:

  • 5 oz baby arugula/baby spinach mix
  • 1 pint cherry or grape tomatoes, halved lengthwise
  • 1 ripe avocado, peeled, pitted, sliced or diced
  • 2 ears sweet corn
  • 1/2 cup radish, thinly sliced

Directions:

For the dressing:

Combine all ingredients in bowl of a food processor or a blender, and puree until smooth.

For the salad:

Heat broiler or outdoor grill to “high.” Place corn on a baking sheet and broil, turning often, until corn turns bright yellow and begins to blacken in spots, or cook outdoors over high grill heat, directly on grill grates. Remove corn from broiler or grill, and allow to cool slightly before slicing from cob. Discard cobs and set aside.

Divide mixed greens, tomatoes, avocado, corn and radish evenly between four bowls. Serve with creamy avocado vinaigrette.