This is an easy perfect summer salad. Serve it with whatever you’re grilling!
INGREDIENTS
2 ears fresh corn, husked
1 teaspoon (5 mL) extra-virgin olive oil, plus more for brushing
2 cups (500 mL) chopped baby spinach
½ cup (125 mL) halved cherry tomatoes
1 cup (250 mL) small fresh mozzarella balls, sliced in half
¼ cup (60 mL) chopped scallions
½ cup (125 mL) thinly sliced basil
1 teaspoon (5 mL) sherry vinegar
Sea salt and freshly ground black pepper
¼ teaspoon (1 mL) smoked paprika (optional)
DIRECTIONS
Preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and grill, about 2 minutes per side, rotating until the kernels on all sides are tender and a few char marks form, about 10 minutes. Let cool, then slice the kernels off the cobs.
Place the corn in a large bowl with the spinach, tomatoes, mozzarella, scallions, and basil. Toss with 1 teaspoon of olive oil, the sherry vinegar, and smoked paprika, if using. Season generously with salt and pepper.
SERVES: 4
VEGAN: Use diced avocado instead of mozzarella.
GLUTEN-FREE