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Summer Power Salad

Course: Salad
Author: Gaby


For the Salad

  • 3 cups market lettuce any variety will work
  • 1/2 cup fresh mint leaves
  • 6 scallions
  • 2 ears corn on the cob
  • olive oil for drizzling
  • 1 avocado sliced
  • 1 cup Blistered Tomatoes and Herbs
  • crumbled goat cheese

For the Lemon Vinaigrette

  • 1 lemon juiced
  • 2 teaspoons champagne vinegar
  • 1/3 cup olive oil
  • kosher salt to taste


  • Arrange the greens and mint on a large serving bowl.
  • Preheat an outdoor grill over medium high heat. Drizzle the the scallions and corn with olive oil and place them on the grill and let char. The scallions will need 1-2 minutes and the corn 6-8. Once grill marks are present, remove from the grill. Slice the scallions into 1 inch pieces and remove the corn from the sob.
  • Add the grilled vegetables to the serving platter along with the avocado, blistered tomatoes and crumbled goat cheese. Toss everything together and serve with the Lemon Vinaigrette served on the side