This light and refreshing green salad is packed with seasonal vegetables! Drizzled in a sweet and tangy honey mustard dressing, this salad is delicious and perfect for a light Summer meal.
Course Lunch, Salad
Cuisine American, Healthy, Vegetarian
Keyword healthy summer salad, honey mustard dressing, summer green salad
4cupsgreensromaine, spinach, spring mix, arugula, or kale works
1cupgrape tomatoessliced in halves
1/2small red onionfinely sliced
115-ounce cangreat northern beansdrained and rinsed
1/4cupfresh parsleychopped
1/2medium avocadopeeled, pitted, and diced
Grilled Corn:
1/2Tablespoonolive oilcan substitute with avocado or grapeseed oil
2ears of cornshucked
Honey Mustard Dressing
1/4cuphoneycan substitute with maple syrup if vegan
1/4cupolive oilcan substitute with avocado or grapeseed oil
1.5Tablespoondijon mustard
1Tablespoonapple cider vinegar
salt and pepperto taste
Instructions
In a medium pan, heat 1/2 Tablespoon of olive oil on low-medium heat. Add corn and let cook until light golden brown (about 8-10 minutes). Rotate corn cobs every couple of minutes.
Carefully cut the kernels off corn cobs.
Add all ingredients for the dressing to a small mixing bowl. Whisk until well combined. You can also add to a mason jar and shake the dressing to combine. Add more honey for sweetness, mustard for tanginess.
Combine greens, tomatoes, onions, corn, beans, and parsley in a large salad bowl. Add desired amount of dressing and toss. Add the avocado and give it another toss. Serve.
Notes
If red onions are too bitter, soak in cold water for 5-10 minutes.If making this salad ahead of time. Wait to add dressing and avocado until ready to serve.