Summer Salad with Grilled Corn

Grilled Corn SaladI got this salad recipe–complete with photo–from Hell’s Kitchen CSA member Goutam Jois. It makes great use of everything that’s been the shares lately and it definitely looks good enough to eat!

Summer Salad with Grilled Corn (serves 2)

2 ears Upper Meadows Farm corn on the cob, grilled.

(For dressing)
3 tablespoons olive oil
1 tablespoon lemon juice
1 bunch Upper Meadows Farm lemony basil, cilantro, or both.
salt & pepper to taste

(For salad)
1 bag mixed salad greens [optional]
1/2 bunch Upper Meadows Farm kale
1/2 bunch Upper Meadows Farm Swiss chard
1 Upper Meadows Farm zucchini
1 Upper Meadows Farm squash
2 Upper Meadows Farm cucumbers, diced
1/2 avocado, diced
1/2 cup crumbled queso blanco

Whisk together lemon juice, olive oil, salt, and pepper. Blend in a food processor with the basil/cilantro.  Set aside.

Stem kale and chard; chop coarsely and blanch; wash in several changes of cold water.

Trim ends of zucchini and squash, cut lengthwise, grill, cut into 1-inch pieces

Toss greens, kale, chard, zcchini, squash, cucumbers, avocado, and dressing.

Rub corn with butter, season to taste

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