Grilled Corn Peach Avocado Salad with Orange Ginger Miso Dressing
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This Grilled Corn Peach Avocado Salad with Orange Ginger Miso Dressing is a true celebration of summer flavors – juicy peaches, creamy avocado, and sweet grilled corn, all dressed up in a tangy orange ginger miso dressing. It’s the perfect side salad to bring to a cookout, picnic, or barbecue party and only takes 30 minutes to make!
Feast your eyes and your taste buds on this delicious grilled corn peach avocado salad with a zesty orange ginger miso dressing. It’s the perfect way to enjoy the flavors of summer! It’s packed with vitamins, fiber, and flavor, and the orange ginger miso dressing is the perfect finishing touch. If you’re a fan of salads, you don’t want to miss this Grilled Corn Peach Avocado Salad with Orange Ginger Miso Dressing! It’s a creative and delicious way to enjoy a variety of fresh produce and spices.
The Salad Ingredients
Corn. I used 4 ears of corn for this salad recipe. You can try to use frozen or canned corn, but I’m not sure how much corn would be equivalent to 4 ears of corn. If I were to guess, I would say 2 cups, maybe 3. The good thing is there’s enough dressing if you wanted to add more corn. It would serve more people too.
Also, I found it helpful to grill the corn slightly to soften it and then cut the corn from the cobbs and then add the corn back to the grill to grill it until the corn kernels start to turn golden brown.
Peaches. I used 2 peaches and sliced them in half and grilled them flesh side down. Then I sliced the peaches and grilled all the sides of the peaches and cut them into smaller pieces before putting them into this salad. I wouldn’t suggest frozen or canned peaches for this recipe.
Avocado. One large avocado is enough for this recipe, but if you really love avocado (like my daughter) then feel free to add more 🙂
Olive Oil. The olive oil is used to grill the corn and peaches. If you use an outdoor grill then omit the olive oil.
Toasted Sunflower Seeds. You can certainly buy toasted sunflower seeds, but you can also toast them in a dry skillet for 5-7 minutes until they turn golden brown. That’s what I did.
Lime. You will use 1/2 a lime for this recipe and will only need the juice to squeeze into the salad at the end as the final touch. If you love lime, you could also zest the 1/2 lime into the bowl and that would be delicious too!
How To Make This Grilled Salad
I don’t really grill outside. We have a grill, we just don’t really use it… because other than grilled veggies, there’s no use. SO, I made this grilled salad on a stovetop griddle pan and it worked perfectly.
Stovetop Griddle Method
Wash the corn and then cut the kernels from the cobbs. Set aside. Wash and cut the peaches into chunks. Heat a griddle pan over medium heat and add the olive oil to the pan. Add the corn and peaches and griddle and grill until they turn golden brown, tossing occasionally.
While the corn and peaches are grilling, make the miso dressing. Blend all of the dressing ingredients together in a blender until smooth. Set aside. If your sunflower seeds are raw, you can toast them in a small, dry skillet over medium heat, tossing frequently until they are golden brown. Place them into a bowl and set aside. Cut the avocado into chunks.
Place the grilled corn and peaches into a medium-large bowl along with the avocado and ⅓ cup of the miso dressing. Toss to combine. Finally add the toasted sunflower seeds, and squeeze half of a lime (juice) into the salad and give the salad one more toss and serve! You can make this salad ahead of time, just save the reserved dressing and add more if needed before serving.
Outside Grill Method
Alternatively, you can grill the corn and peaches outside on the grill, if so omit the olive oil and grill the corn whole and peaches in half, then after grilling cut the corn from the cobbs and slice the peaches into smaller pieces. The proceed to follow the remaining instructions.
The Dressing
This Orange Ginger Miso Dressing is so dang good. I am going to be dedicating a whole separate blog post to the dressing because I think it would be fantastic on any salad, like a kale salad or even drizzled over my Thai Chopped Salad! Yum!
It’s so easy to make this homemade dressing too! Simply place all of the ingredients in a small blender, starting with the liquid ingredients first, until smooth and creamy. You can add more orange juice to thin as needed.
I hope you love this grilled summer salad recipe! My whole family REALLY enjoyed it, and I know it’ll be my go-to this summer. It’s simple, flavorful and delicious! Let me know what you think down below in the comments section, as well as giving it a five star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this corn salad recipe! Tag me on Instagram, Facebook, or Pinterest!
Grilled Corn Peach Avocado Salad with Orange Ginger Miso Dressing
- Total Time: 30 minutes
- Yield: 4–6 people 1x
Description
This Grilled Corn Peach Avocado Salad with Orange Ginger Miso Dressing is a true celebration of summer flavors – juicy peaches, creamy avocado, and sweet grilled corn, all dressed up in a tangy orange ginger miso dressing. It's the perfect side salad to bring to a cookout, picnic, or barbecue party and only takes 30 minutes to make!
Ingredients
- 4 cobs of corn
- 2 large peaches
- 1 tablespoon olive oil
- 1 large avocado
- 2 tablespoons toasted sunflower seeds
- 1/2 lime
Miso Dressing
- 3 tablespoons gluten-free miso paste
- 1/4 cup orange juice
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon ground ginger
Instructions
Stovetop Griddle Method
Wash the corn and then cut the kernels from the cobbs. Set aside. Wash and cut the peaches into chunks. Heat a griddle pan over medium heat and add the olive oil to the pan. Add the corn and peaches and griddle and grill until they turn golden brown, tossing occasionally. (See below for outdoor grill method). I found it helpful to grill the corn slightly to soften it and then cut the corn from the cobbs and then add the corn back to the grill to grill it until the corn kernels start to turn golden brown.
While the corn and peaches are grilling, make the miso dressing. Blend all of the dressing ingredients together in a blender until smooth. Set aside.
If your sunflower seeds are raw, you can toast them in a small, dry skillet over medium heat, tossing frequently until they are golden brown. Place them into a bowl and set aside.
Cut the avocado into chunks.
Place the grilled corn and peaches into a medium-large bowl along with the avocado and ⅓ cup of the miso dressing. Toss to combine. Finally add the toasted sunflower seeds, and squeeze half of a lime (juice) into the salad and give the salad one more toss and serve! You can make this salad ahead of time, just save the reserved dressing and add more if needed before serving. Keep this salad stored covered in the refrigerator for up to 2 days.
Outside Grill Method
Alternatively you can grill the corn and peaches outside on the grill, if so omit the olive oil and grill the corn whole and peaches in half, then after grilling cut the corn from the cobbs and slice the peaches into smaller pieces. The proceed to follow the remaining instructions.
Notes
* If making ahead, add the toasted sunflower seeds right before serving.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Salads
- Cuisine: American
