A fresh and chunky salad featuring corn, feta, tomatoes, and avocado, all brought together with a vibrant cilantro lime dressing. Perfect for game day or any day, it can be customized with shrimp, ground beef, or served with nacho chips.
Preheat your grill or pan to medium/high. Add 1 Tbsp olive oil and corn. Cook the corn for approximately 5 minutes on each side until charred. In a blender or food processor, place the fresh cilantro, ground coriander, lime juice, honey or agave, garlic, and sea salt. Pulse these ingredients together. Slowly pour in the extra virgin olive oil (or avocado oil) and process until the dressing is smooth. If using a food processor, add the olive oil at the end while it’s still running. For a creamy dressing, add the Skyr or Greek yogurt along with the olive oil. Pour the prepared dressing over the salad ingredients (arugula/romaine, cherry tomatoes, grilled corn, cubed avocados, sliced jalapeño, and feta) and mix well. If making it vegan, substitute plain coconut yogurt for the dairy yogurt.
