Zesty Grilled Corn and Avocado Salad with Harissa Ranch Recipe

Summertime calls for fresh, vibrant salads that burst with flavor and harissa ranch adds a spicy kick to this grilled corn and avocado creation.

Charred corn kernels mingle with creamy avocado chunks, creating a delightful texture contrast.

Each bite promises a zesty blend of smoky and tangy notes that dance across your palate.

The harissa ranch dressing brings a bold, unexpected twist to this classic summer salad.

Crisp vegetables and grilled elements combine for a light yet satisfying dish that feels both indulgent and refreshing.

Quick to assemble and packed with nutrients, this salad transforms simple ingredients into a memorable meal.

Grilled Corn & Avocado Salad Options

• Vegan Friendly Swap: Replace Greek yogurt and mayonnaise with cashew cream and vegan mayo. Use nutritional yeast instead of cheese for a plant-based protein boost.
• Herb Garden Variation: Substitute dill and chives with fresh basil, parsley, and mint for a Mediterranean-inspired flavor profile. Keep the harissa for a zesty kick.
• Gluten-Free Crunch Option: Replace roasted chickpeas with toasted quinoa or gluten-free seed mix like pumpkin and sunflower seeds for added texture and protein.
• Spice Lover's Remix: Increase harissa quantity and add smoked paprika to the chickpea seasoning. Incorporate chopped jalapeños or serrano peppers for extra heat and complexity.

Serving Grilled Corn & Avocado Salad

• Picnic Party Platter: Transform this vibrant salad into a stunning shareable platter by arranging ingredients in colorful sections on a large wooden board, perfect for outdoor gatherings.
• Protein Power Bowl: Convert the salad into a hearty meal by adding grilled chicken or shrimp, creating a complete protein-packed lunch that keeps you energized throughout the day.
• Summer Wrap Sensation: Stuff the salad mixture into soft tortillas or large lettuce leaves for a refreshing handheld lunch that captures all the delicious flavors in a portable format.
• Mediterranean Mezze Moment: Serve alongside warm pita bread, hummus, and olives to create a Mediterranean-inspired spread that celebrates fresh ingredients and bold tastes.

Storing Grilled Corn & Avocado Salad

• Transfer salad to an airtight container and store for up to 2 days. Keep dressing separate to prevent soggy ingredients.
• Store roasted chickpeas, grilled corn, and chopped avocado in separate sealed containers in the refrigerator for maximum freshness.
• Crisp up refrigerated chickpeas by spreading them on a baking sheet and warming in a 350°F oven for 5-7 minutes until heated through and crunchy.
• Before serving leftovers, drain any excess liquid, add fresh avocado chunks, and drizzle with additional dressing to revive flavors and texture.

FAQs

• What is harissa and how does it enhance the dressing?

Harissa is a spicy North African chili paste that adds a bold, smoky heat to the ranch dressing, creating a complex and zesty flavor profile that elevates the entire salad.

• Can I make this salad vegetarian or vegan?

Yes, simply replace the Greek yogurt and mayonnaise with vegan alternatives like coconut yogurt and vegan mayo, and omit the cheese to create a plant-based version of the salad.

• How do roasted chickpeas contribute to the dish?

Roasted chickpeas add a crunchy texture and nutty flavor to the salad, serving as a protein-rich alternative to traditional croutons and providing a satisfying crispy element.

Grilled Corn and Avocado Salad – Why It’s a Summer Essential

• Roast and Crunch: Crispy roasted chickpeas add an irresistible texture that transforms this salad from ordinary to extraordinary.
• Flavor Explosion: Harissa ranch dressing delivers a bold, zesty kick that blends creamy and spicy notes, making every bite an exciting taste adventure.
• Quick and Nutritious Meal: Packed with protein from chickpeas, healthy fats from avocado, and fresh vegetables, this salad offers a balanced, wholesome dinner option that comes together in minimal steps.
• Customizable Crowd-Pleaser: Easily adaptable for different dietary preferences, this recipe welcomes substitutions and allows home cooks to get creative with ingredients while maintaining a delicious core concept.

Grilled Corn and Avocado Salad Ingredients

• Corn: Sweet and charred kernels that provide a smoky flavor and crisp texture to the salad.
• Avocado: Creamy and rich fruit that adds a smooth, buttery element to the dish.
• Romaine Lettuce: Crisp and fresh green that forms the base of the salad.

• Chickpeas, Cheese: Hearty and protein-packed components that add substance and flavor to the salad.

• Greek Yogurt, Mayonnaise, Lemon Juice, Harissa, Dill, Chives, Garlic Powder, Paprika, Salt, Black Pepper: Creamy and zesty ingredients that create a tangy and spicy ranch-style dressing with complex flavor profile.

• Red Onion: Sharp and crunchy vegetable that provides a bold, pungent accent to the salad.

How to Make Grilled Corn and Avocado Salad with Harissa

Step 1: Roast Crispy Chickpea Crunchies

Drain and rinse chickpeas, then thoroughly dry them with a paper towel.

Spread chickpeas on a rimmed baking sheet and coat with olive oil, paprika, ground cumin, salt, and black pepper.

Bake in the oven at 400°F for 30 minutes, giving the pan a shake midway through cooking.

After removing from oven, let chickpeas cool for 10 minutes to develop maximum crispiness.

Step 2: Whip Up Zesty Harissa Ranch

In a medium bowl, blend Greek yogurt, mayonnaise, fresh lemon juice, harissa sauce, chopped dill, minced chives, garlic powder, paprika, salt, and pepper.

Whisk ingredients until smooth and well combined, creating a tangy and creamy dressing.

Step 3: Assemble Vibrant Summer Salad

Carefully slice grilled corn kernels from cobs into a large mixing bowl.

• Chopped romaine lettuce
• Diced avocado
• Sliced red onion
• Crumbled cheese

Sprinkle a pinch of salt over the ingredients.

Pour half the prepared dressing and toss gently.

Top with remaining roasted chickpeas and drizzle remaining dressing for a perfect finish.

Grilled Corn & Avocado Salad Tips

• Ensure chickpeas are completely dry before tossing with oil and spices to achieve maximum crispiness and prevent sogginess.
• Let Harissa Ranch dressing sit for 15 minutes before using to allow herbs and spices to meld together, intensifying the taste.
• Cut avocado just before assembling the salad and toss with lemon juice to maintain its fresh, green color and prevent oxidation.
• If possible, grill corn instead of using pre-cooked kernels to add a delicious smoky char and enhance overall salad complexity.

Grilled Corn and Avocado Salad with Harissa Ranch Recipe

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4.5 from 8 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Savory Grilled Corn and Avocado Salad with Harissa Ranch delivers a zesty Mediterranean-inspired experience that blends smoky charred corn with creamy avocado. Fresh herbs and spicy ranch create a perfect summer dish for outdoor dining and casual gatherings.

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Ingredients

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Main Ingredients:

• 2 ears corn (grilled)
• 1 medium avocado (diced)
• 2 hearts romaine (chopped (about 4 to 5 cups))
• 1 15-ounces can chickpeas
• 1/2 cup queso fresco
• 1/3 cup diced red onion

Spices and Seasonings:

• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika

Dressing and Extras:

• 2 tablespoons extra-virgin olive oil
• 1/4 cup plain full-fat Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 2 tablespoons mild harissa
• 1 tablespoon finely chopped fresh dill
• 2 teaspoons finely chopped fresh chives

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Instructions

1. Roast chickpeas in a 400ºF oven by spreading them on a rimmed baking sheet. Coat with olive oil, paprika, cumin, salt, and pepper. Bake for 30 minutes, shaking the pan midway. Cool for 10 minutes after roasting.
2. Craft the Harissa Ranch Dressing by whisking Greek yogurt, mayonnaise, lemon juice, harissa, dill, chives, garlic powder, paprika, salt, and pepper in a medium bowl until smooth and well-combined.
3. Carefully slice grilled corn kernels from the cobs and transfer to a large mixing bowl. Add chopped romaine, diced avocado, minced red onion, and crumbled cheese. Season with a pinch of salt.
4. Incorporate half of the roasted chickpeas into the salad and pour approximately two-thirds of the prepared dressing. Gently toss to ensure even coating and distribution of ingredients.
5. Finish the salad by scattering the remaining chickpeas on top for a crunchy texture and drizzle the remaining dressing over the entire dish for an extra flavor boost.

Notes

• Swap yogurt with dairy-free alternatives like coconut or almond yogurt for a vegan-friendly version of the salad.
• Roast chickpeas until extra crispy by extending baking time by 5-10 minutes for a crunchier texture.
• Use smoked paprika instead of regular paprika to add deeper, richer flavor to the roasted chickpeas.
• Massage romaine leaves with a bit of dressing beforehand to enhance overall salad tenderness and flavor absorption.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 310 kcal
• Sugar: 3 g
• Sodium: 280 mg
• Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 7 g
• Protein: 9 g
• Cholesterol: 15 mg