Southwest Salad with Grilled Corn
Southwest salad: prepare this vibrant, healthy, and flavorful dish in under 30 minutes. Perfect for a satisfying lunch or dinner.
Ingredients
- 1 ear corn on the cob (shucked)
- 4 cups chopped green leaf lettuce
- 1 cup shredded cabbage mix (from a bag or shredded by hand)
- 1 red bell pepper (diced)
- 1 tomato (diced or 1/2 cup salsa)
- 1 avocado (diced)
- 2 batches air fryer tortilla strips (or a couple big handfuls of tortilla chips, crushed in hands)
- 1 batch creamy cashew dressing
Instructions
- Preheat an outdoor grill to 500 degrees F. Place the shucked corn directly onto the grill above the flame and cover the lid.
- Grill the corn for about 15 minutes, turning every few minutes until it has dark grill marks and nice color on all sides.
- Remove the corn from the grill and let it cool. While cooling, chop the green leaf lettuce, shredded cabbage mix, diced red bell pepper, diced tomato, and diced avocado.
- Once cool enough to handle, cut the kernels from the cob into a large salad bowl. Add the chopped vegetables to the bowl.
- Add the tortilla strips and creamy cashew salad dressing to the bowl. Toss gently to combine all ingredients.
- Alternatively, serve the salad into individual bowls, topping each with tortilla strips and allowing guests to add their preferred amount of creamy cashew salad dressing.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.