Mexican Corn and Salmon Salad

Groovie

subheading: For Dressing:

1 C coarsely chopped fresh cilantro

1 clove garlic, coarsely chopped

1 tsp grated lime zest

2 tbsp lime juice

1 tsp liquid honey

¼ tsp salt

2 tbsp olive oil

subheading: For Salad:

4 Corncobs, husked

300g skin on salmon (about 2 fillets)

1 head Boston or Bib lettuce, leaves seperated

1 avocado peeled, pitted and cubed

¾ C cherry tomatoes, halved

½ C crumbled feta cheese

Dressing

In food processor or blender, pulse together cilantro, garlic, lime zest, lime juice, 2 tbsp water, honey and salt. With processor running, add oil in a thin, steady stream until smooth.

Salad

Brush corn and fish with 1 tbsp each of the dressing. Place corn and fish, skin side down on greased grill over med high heat; close lid and grill, turning corn occasionally, until corn is slightly charred and fish flakes easily when tested, 8 to 10 minutes. Cut kernels from corncobs, remove skin and break fish into bite size pieces.

In a large bowl, combine lettuce, avocado, tomatoes and corn; sprinkle with Feta and drizle with remaining dressing, toss to coat. Top with fish before serving.

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