5 from 3 votes
Summer Salad with Grilled Corn, Avocado, & Tomatoes with Buttermilk Ranch Dressing
Bring something special to the table with this well-loved recipe.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Course:
Salad
Cuisine:
American
Ingredients
Buttermilk Ranch Dressing:
- ½ cup buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- 2 garlic cloves, minced
- 2-3 tsp lemon Side Note: Vinegar will also work, juice, to taste
- 1 tsp dill dried
- 1 tsp chives fresh, snipped
- ½ tsp parsley dried
- ¼ tsp onion powder
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Summer Salad:
- 1 corn ear, husked
- 4 cups romaine lettuce chopped
- 1 avocado peeled and sliced thinly
- 3-4 tomato Compari, quartered into wedges
- ¼ red onion Side Note: If the red onion is too strong, soak the slices in ice water for 10 minutes to mellow the flavor, sliced thinly
Instructions
- Make the buttermilk ranch dressing by combining the buttermilk, mayonnaise, sour cream, minced garlic, lemon juice, dill, parsley, and onion powder; whisk until well combined. Taste then season with sea salt and freshly cracked pepper, to taste. Place in the refrigerator to allow flavors to mingle until you are ready to use.
- Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
- Prepare the salad by placing the chopped romaine in a serving bowl. Add the cooled corn on top along with the avocado slices, tomato wedges, and red onion slices. Top with lots of freshly cracked pepper.
- Serve immediately with the buttermilk ranch dressing on the side. Enjoy.
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