Description
A vibrant, flavor-packed salad made with crisp romaine, charred corn, creamy avocado, hard-boiled eggs, and a tangy carrot-ginger kimchi dressing. Perfect as a main or side dish, and ready in 30 minutes.
Ingredients
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2 large carrots, peeled and chopped
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1-inch piece ginger, peeled
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1 garlic clove
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2 tbsp chopped kimchi
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2 tbsp rice vinegar
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1 tsp honey
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1 tbsp mayonnaise or vegenaise
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½ tsp sea salt
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¼ cup neutral oil (grapeseed or safflower)
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Water as needed
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2 ears sweet corn
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3 heads romaine lettuce, sliced
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1 medium zucchini, diced
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1 bunch radishes (about 6), sliced
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1 pint cherry tomatoes, halved
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2 avocados, sliced
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4 hard-boiled eggs, quartered
Instructions
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Blend carrots, ginger, garlic, kimchi, vinegar, honey, mayo, and salt. Add oil and blend until smooth. Thin with water as needed.
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Char corn on a grill or skillet with oil until golden. Slice kernels from the cob.
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Arrange romaine on a platter, drizzle lightly with dressing. Top with zucchini, radishes, tomatoes, and corn.
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Season veggies lightly, then add avocado and egg. Serve with more dressing.
Notes
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Dressing can be made 4 days ahead.
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Use vegenaise and omit eggs for vegan option.
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Frozen corn can be used instead of fresh.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blended, Grilled
- Cuisine: Fusion, Asian-Inspired