Grilled Corn & Avocado Romaine Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

Salad

1. 2  Bonipak Romaine Hearts, chopped
2. 2 ears fresh corn, husks removed
3. 1 avocado, diced
4. 1 cup cherry tomatoes, halved
5. ¼ cup red onion, thinly sliced
6. ¼ cup cotija cheese (optional)
7. 2 tbsp chopped cilantro
8. Freshly ground black pepper
9. Chicken (optional)

Cilantro Lime Dressing

1. 3 tbsp olive oil
2. Juice of 2 limes
3. 1 tbsp honey
4. 1 tsp Dijon mustard
5. 1 clove garlic, minced
6. 2 tbsp chopped cilantro
7. Salt and pepper to taste

Directions

1. 1. Preheat your grill to medium-high heat.
   2. Grill the corn for 8–10 minutes, turning occasionally until lightly charred. Let cool, then slice the kernels from the cob.
   3. In a large bowl, combine the chopped romaine, grilled corn, cherry tomatoes, avocado, red onion, cilantro, and cotija cheese.
   4. Whisk together all dressing ingredients until smooth.
   5. Toss the salad with the dressing just before serving and finish with freshly cracked black pepper.