Description
A vibrant and satisfying salad packed with charred sweet corn, creamy avocados, fresh veggies, and a bold, tangy kimchi-carrot dressing. Perfect for light meals or festive gatherings.
Ingredients
For the Dressing:
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2 large carrots, peeled and roughly chopped
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1-inch ginger root, peeled
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1 large garlic clove
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2 tablespoons finely chopped kimchi
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2 tablespoons rice vinegar
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1 teaspoon honey (preferably raw)
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1 tablespoon mayonnaise or vegenaise
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½ teaspoon sea salt (plus more to taste)
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¼ cup grapeseed, safflower, or other neutral oil
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Water (as needed to thin)
For the Salad:
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2 ears sweet corn, shucked
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3 heads romaine lettuce (or hearts of romaine), thinly sliced
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1 medium zucchini, finely diced
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1 bunch radishes (about 6), thinly sliced
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1 pint cherry tomatoes, halved
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2 avocados, thinly sliced
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4 hard-boiled eggs, quartered
Instructions
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Blend dressing ingredients until smooth. Add oil and water as needed to thin. Chill.
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Char corn on grill or skillet, then cut kernels off.
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Slice and prep all vegetables and eggs.
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Assemble salad: layer romaine, drizzle with dressing, scatter veggies, corn, avocado, and eggs.
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Serve immediately with extra dressing.
Notes
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Dressing can be made up to 4 days ahead.
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For a vegan version, omit eggs and use vegan mayo.
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Store components separately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Grilling, Chopping
- Cuisine: American-Inspired, Fusion