Ingredients

The following ingredients have 6 Servings
  • 4 ears sweet corn, husks and silk removed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 lb orzo, cooked according to package instructions
  • 1 cup oil-packed sun dried tomatoes, roughly chopped
  • 1/2 cup crumbled feta cheese
  • 2 medium ripe avocados, pitted and diced
  • 2 cups baby arugula or spinach
  • 1/3 cup lemon juice
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon Dijon mustard
  • 1/4 cup finely chopped herbs (chives, parsley, basil, or a combination of all)
  • 1 clove crushed garlic
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste

Instruction

  • Rub corn with olive oil and season with salt and pepper. Grill corn over medium-high heat, turning occasionally until corn is lightly charred. (alternatively, you can also cook in a large cast iron on the stove) Allow corn to cool, then cut kernels off the cobs.
  • In a large serving bowl, combine cooked orzo, tomatoes, corn, feta, avocado, and arugula. Toss salad to combine and store in refrigerator until ready to serve.