Grilled Corn and Avocado Salad with Harissa Ranch
Grilled Corn and Avocado Salad with crispy chickpeas and Harissa Ranch Dressing. This summer-fresh salad is full of satisfying textures and bold flavors for a hearty, healthy lunch.
Servings: 4
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 (15-oz.) can chickpeas
- 2 Tbsp. extra-virgin olive oil
- 1/2 tsp. paprika
- 1/2 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
- 2 hearts romaine, chopped (about 4 to 5 cups)
- 2 ears corn, grilled*
- 1 medium avocado, diced
- 1/2 cup queso fresco (sub cotija, feta, or goat cheese)
- 1/3 cup diced red onion
Harissa Ranch Dressing
- 1/4 cup plain full-fat Greek yogurt
- 2 Tbsp. mayonnaise
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. mild harissa (I use Mina brand)
- 1 Tbsp. finely chopped fresh dill
- 2 tsp. finely chopped fresh chives
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 400ºF. Drain and rinse chickpeas, and pat them try with a paper towel. Spread on a rimmed baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.Bake for 30 minutes, shaking the pan halfway through. Let cool for 10 minutes.
- While chickpeas roast, prepare Harissa Ranch Dressing. In a medium bowl, combine Greek yogurt, mayonnaise, lemon juice, harissa, dill, chives, garlic powder, paprika, salt and pepper; whisk to combine.
- Carefully cut the kernels from the corn cobs and transfer them to a large mixing bowl. Add chopped romaine, avocado, red onion, and cheese; season salad with a pinch of salt. Add half of chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing.
Notes
Options for grilling corn:
- In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.
- On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.
- Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.
Nutrition
Serving: 2cups | Calories: 365kcal | Carbohydrates: 32g | Protein: 12g | Fat: 22g | Saturated Fat: 5g | Sodium: 700mg | Fiber: 7g | Sugar: 4g