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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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