Its gonna be another hot one! This week we head back to the grill with our veggies for a bright and summery salad! This week's veggie focus in partnership with @davisnaturalproduce is corn! Its a summer fave but who wants to boil water when its 90 degrees outside?🌽🌽🌽🌽
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INGREDIENTS
2 ears fresh yellow corn, shucked
Avocado Oil spray
1/4 teaspoon black pepper
6 tablespoons fresh lemon juice, (from 3 lemons) divided
1/2 teaspoon kosher salt, divided
avocado oil
6 large romaine lettuce hearts (about 2 1/2 lb.), halved lengthwise
3/4 cup prepared guacamole
2 cups halved cherry tomatoes
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INSTRUCTIONS
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✅Step 1
Heat outdoor grill or a grill pan over medium-high. Coat corn with cooking spray, and place on grill grate (or pan). Grill, turning until charred on all sides, 12 to 14 minutes. Place on a cutting board; let stand 5 minutes or until slightly cooled. Cut kernels from corn into a bowl.
✅Step 2
Place pepper, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a large bowl. Toss to combine.
✅Step 3
Drizzle oil over cut sides of lettuce hearts; place 3 lettuce halves, cut side down, on hot grill or grill pan. Grill until charred, about 1 minute, watching closely to prevent burning. Repeat procedure with remaining romaine hearts.
✅Step 4
Stir together guacamole, remaining 1/4 cup lemon juice, and remaining 1/4 teaspoon salt.
✅Step 5
Place 2 romaine halves, charred side up, on each of 6 plates. Spoon 2 ounces crabmeat mixture evenly over top. Top evenly with corn and tomatoes. Spoon guacamole dressing evenly over top of salads.
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Recipe inspired by Food and Wine Magazine
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If you don't have a CSA share, you can grab amazing, fresh, locally grown veggies from Davis Natural Produce 7 days a week at International Mountain Equipment in North Conway, and on Saturday at Tuckerman Brewery from 3pm to 7pm. All of their produce is grown in the Albany Town Forest behind Kennett Middle School.
🥗🥦🥔🌽
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