Here is one more summer salad for you. This time it is served up in my toaster oven taco shells. I love the combination of grilled corn and cold fresh berries. Try this salad with some grilled shrimp, or skip the shells and set it out for spooning onto plates or chow down with some chips.
For my vegetarian tacos, I paired the roasted corn and strawberry salad with some sharp cheddar only because I didn’t have any goat cheese around.
Roasted Corn and Strawberry Salad
- 6 ears corn, roasted on the grill
- 6 garlic scapes, (pickled or fresh) sliced thin (sub green onion)
- 1c strawberries, sliced
- 1 avocado, diced
- 1/2c cilantro (sub parsley, mint or basil)
- 1/2t cumin
- 2T lime juice
- salt & pepper to taste
- 2T olive oil
Cut the corn off of the cob. In a medium bowl combine all the ingredients and toss together.
Enjoy!
Nancy Warner 