Grilled Corn and Asparagus Salad with Cilantro Lime Dressing

This is the most delicious summer salad. I feel spoiled–not deprived–when I eat this simple salad.

Ingredients for salad:

4 corns on the cob

1 bunch asparagus

olive oil

kosher salt

pepper

2 avocados, chopped

1 package grape tomatoes, halved

Ingredients for the dressing:

¼ cup cilantro

½ cup EVOO

juice of 1 lime

1 teaspoon lime zest

kosher salt

pepper

Directions for the grilled corn and asparagus:

1. Shuck the corn.

2. Slather the corn and asparagus with a generous amount of olive oil, salt and pepper.

3. Grill on a medium high, turning once they begin to brown. Once the corn and asparagus have finished, allow to cool.

4. Take the corn off the cob and cut the asparagus on a bias.

TIP: The corn gets sweeter as you cook it, so don’t be afraid to add a little color to it!

Directions for the dressing:

1. To make the dressing, combine all ingredients in a blender, blend until smooth.

To finish:

1. Combine the cooked corn, cooked asparagus, avocados, and grape tomatoes into a large bowl.  Add the dressing and mix well.