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 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 bibb lettuce, leaves seperated

1 avocado, peeled, pitted and cubed

¾ C cherry tomatoes (about 16), halved

½ C crumbled feta cheese

subheading: For Dressing:

In food processor, pulse together cilantro, garlic, lime zest, lime juice, 2 tbsp water, honey and salt.

With motor running, add oil in thin steady stream until smooth.

subheading: For Salad:

Brush corn and fish 1 tbsp each of the dressing. Place corn and fish, skin side down, on greased grill over medium high heat; close lid and grill, turning corn occasionally, until corn is slightly charred and fish flakes easily when tested, 8 to 10 min.

Cut kernels from corncobs; remove skin and break fish into bite size pieces.

In large bowl, combine lettuce, avocado, tomatoes and corn; sprinkle with feta.

Drizzle remaining dresing, tossing to coat. Top with fish before serving.

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