Summertime is a perfect time to fire up the grill. Although burgers and veggie dogs can often take center stage, fruits and vegetables are just as good (if not better) when grilled. So, this summer, try featuring some seasonal produce during that backyard barbeque with this grilled corn salad. Go ahead and start with this fresh, seasonal, simple salad that takes minutes to make but will be raved about for days.
- 1 cup watermelon, seedless, diced
- ⅓ cup jicama, diced
- ⅙ cup fresh corn, grilled
- ¼ avocado, diced
- 2 Tbsp spearmint leaves, chiffonade
- 1 Tbsp cashews, roasted
- 1 Tbsp extra-virgin olive oil
- 2 tsp agave nectar
- ½ lime juice, fresh
- Salt and pepper, to taste
Combine watermelon, jicama, corn, avocado, spearmint leaves, and cashews into a bowl.
Combine olive oil, agave nectar, lime juice, salt and pepper and whisk until blended.
Pour dressing over salad ingredients, cover and place in refrigerator for 10 minutes.