CHARRED CORN & EDAMAME SALAD WITH CREAMY CITRUS DRESSING

Fresh, vibrant, and full of different flavors and textures, this summertime salad will quickly become a staple for all of your outdoor gatherings and festivities this summer. Top with protein of choice for a complete meal!

Prep Time20

Cook Time10

Total Time30

Course: Main Course, Salads

Cuisine: American

Keyword: Hearty salads, Kale salad, Summer recipes, Summer salads

Servings:

Author: Olivia Adriance

Ingredients

For the Salad:

4-6 ounces leafy greens (bibb, lacinato kale, or romaine)
1 cup fresh corn kernels (from 1 ear of corn)
1 cup shelled edamame (thawed, if using frozen)
1 small poblano pepper, finely diced
2 scallions, thinly sliced
2 ripe avocados, diced
2 tablespoons fresh dill, chopped
4-5 radishes, thinly sliced
2-3 tablespoons toasted pepitas
Salt and pepper, to taste
Rotisserie chicken (optional)

Creamy Citrus Dressing:

¼ cup unsweetened coconut milk yogurt (or other dairy-free yogurt)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
½ teaspoon lemon zest (optional)
1 small clove garlic, finely grated
Salt and pepper, to taste
Pinch of crushed red pepper flakes (optional)

Instructions

Char the corn and edamame:

Heat a cast iron skillet over medium-high heat. Add a drizzle of olive oil. Once hot, add the corn and edamame in an even layer. Cook undisturbed for 5 to 6 minutes, then stir occasionally until charred and golden in spots.
Add the diced poblano to the pan and sauté 2 to 3 minutes more until softened and fragrant. Season lightly with salt and set aside.

Make the dressing:

In a small bowl or jar, whisk together the coconut yogurt, olive oil, lemon juice, lemon zest, garlic, salt, and pepper. Taste and adjust seasoning, you want it creamy and tangy!

Toss the salad:

In a large bowl, combine the chopped greens and diced avocado. Add a few spoonfuls of the dressing and gently toss by hand until the avocado starts to break down and coat the leaves. Add the charred corn/edamame mixture, scallions, dill, and any optional add-ins. Drizzle with more dressing and toss again until evenly coated.

Finish and serve:

Transfer to a serving bowl or platter. Top with toasted pepitas, extra herbs, or fresh black pepper if desired.
Serve immediately, or chill for 10 to 15 minutes to let the flavors meld. Enjoy!

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