Okay y’all don’t want to miss this one!

Salads are perfect for summer and this one does not disappoint! You can make it ahead of time and serve it cold or keep it warmer with the fresh cooked corn and asparagus. Both ways are amazing!

Asparagus are typically at peak of season right now about April/May so you must try this recipe out at your next farmers market run!

I love this salad because it is not a traditional lettuce base and is packed with fiber, prebiotics, and phytonutrients which makes it an amazing addition to any meal!

We served this alongside smoked paprika cod with a garlic Greek yogurt sauce and it was very light and perfect for a summer afternoon!

You could easily make this vegetarian by adding chickpeas and feta.

To make it vegan you could sub the honey for maple syrup.

Would you make this dish?

Ingredients:
4 corn on the cob, shucked
2 bunch asparagus
2 small or 1 large shallot, thinly sliced
3 scallions, sliced
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp honey
Salt and pepper
1 tbsp basil, ribboned
1 tbsp parsley, chopped

Directions: Prep ingredients. Char corn on the grill or over flame on stove top. Set aside. Blanch asparagus in boiling water (or steam) about 3 minutes and chill in ice bath, then drain. Cut corn from cob and slice asparagus into 1 inch pieces. Add corn, asparagus, shallot and scallions into a bowl. Mix together olive oil, vinegar, honey, salt and pepper and pour mixture over top. Add basil and parsley and mix. Enjoy!