Grilled Romaine Salad with Corn, Tomatoes & Peaches

Grilled romaine served with a beautiful salad made of corn, tomatoes and peaches and drizzled with a tangy lemon vinaigrette. The perfect summer meal!

For the lemon dressing:
3 tbsp extra-virgin olive oil
2 tsp white wine vinegar
2 tsp lemon juice
Zest of 1/2 lemon (about 1 tsp)
Pinch of sea salt

For the salad:
2 ears of corn, husks and silks removed
1 1/2 cups cherry tomatoes, halved
1/4 red onion, minced (about 2 tbsp)
A small handful fresh mint, chopped
A small handful fresh cilantro, chopped
1 jalapeno or red chili pepper, minced (optional)
2 ripe peaches, pitted and sliced
2 romaine hearts, sliced in half lengthwise
A bit of high-heat oil for grilling (avocado, grapeseed oil, etc.)
Sea salt

View the full recipe at The Green Life →