We were invited over to a friend’s home for a BBQ last weekend and I wanted to bring a side dish that would be fresh, spring-like, and tasty – this one hit the mark.  It’s easy to assemble and can be made ahead of time.  I would suggest chopping the avocados and adding to the salad just before serving.

Vegetable Salad with Grilled Corn and Asparagus
Serves 6-8

For the salad
6 ears of corn, shucked
Extra Virgin Olive Oil
Lime Juice
Salt & Pepper, to taste
1 bunch of asparagus, trimmed
1 cup chopped bell peppers
3 green onions, sliced on the diagonal
1/2 cup thinly sliced radishes
1  jalapeño, diced
2 avocados

For the dressing
1 lime, juiced
1/2 teaspoon cumin
Salt & Pepper, to taste
1 tablespoon honey
1/4 cup red wine vinegar
1/2 cup Extra Virgin Olive Oil

Brush the corn with a mixture of olive oil and lime juice – then sprinkle each ear with salt & pepper. Place directly on a hot grill and cook for about 20 minutes, turning frequently.  Once done, remove from the grill and allow to cool.

At the same time, you can grill the asparagus.  Arrange on a plate and drizzle with olive oil and lime juice – then sprinkle with salt and pepper.  These will cook quickly – in 5-7 minutes.  Turn these frequently as well.

Once the corn has cooled, cut the kernels off into a large bowl.  Cut the asparagus into bite sized pieces and add to the bowl.  Continue to add the remaining ingredients to the large bowl – bell peppers, green onions, radishes, and jalapeño.  Hold off on cutting the avocados until just before serving.

To make the dressing, in a smaller bowl add all of the ingredients up to the olive oil.  Combine with a whisk.  While whisking, slowly pour in the olive oil and continue whisking until combined.  

Pour the dressing over the salad and gently stir.  Refrigerate until ready to serve.  Chop the avocados and add to the salad just before serving, gently stir to combine.