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Prep Time: 10 minutes |
Cooking Time: 10 minutes |
Makes 2 servings |
Fody's Gut-Friendly Grilled Romaine Taco Salad with Corn
This delicious taco salad is taken to the next level by adding grilled romaine lettuce and grilled corn. It’s the perfect summer side dish to serve at your next dinner party!
Fody's Gut-Friendly Grilled Romaine Taco Salad with Corn Ingredients:
Ingredients:
- 2 heads romaine lettuce
- 1 small ear of corn
- 2 Tbsp Fody Shallot-Infused Olive Oil
- ¼ cup Fody Medium Salsa
- ¼ cup feta or cotija cheese, crumbled
- 2 Tbsp avocado
- 2 Tbsp Fody Shallot-Infused Olive Oil
- 1 lime, juice only
- 1 tsp honey
- ½ tsp Dijon mustard
- ½ tsp cumin
- Salt + pepper, to taste
Directions for Fody's Gut-Friendly Grilled Romaine Taco Salad
- Heat grill or grill pan to medium-high.
- Slice romaine hearts in half, lengthwise. Brush with 1 Tbsp of olive oil (on face side only). Season with salt and pepper. Do the same to the ear of corn.
- Place corn on the grill, turning often, until charred all over (about 10 minutes).
- While corn cooks, make the salad dressing by whisking all dressing ingredients in a small bowl, or by shaking together in a jar. Set aside.
- Remove corn from the grill and let it cool.
- Next, place romaine lettuce face-side down on the grill for 2-3 minutes, or until lightly charred. Remove from heat.
- Using a sharp knife, slice corn kernels off of cob.
- Top grilled romaine hearts with salsa, grilled corn kernels, cheese, and avocado chunks. Drizzle dressing over top and season your corn taco salad with additional salt and pepper. Serve and enjoy!
About the Chef
Carrie Walder
Carrie Walder, MS, RD is a registered dietitian, food blogger, recipe developer, food photographer, and the founder of Walder Wellness, an online resource for home cooks who are passionate about healthy eating, without ever compromising on flavour! Through her simple, whole food-forward recipes, Carrie demonstrates that healthy eating can be accessible, realistic, and delicious.
Carrie's journey with healthy cooking started in 2012, when she struggled with constant digestive issues, a lack of energy, and a sudden bout of acne. In an effort to take control of her health struggles, she spent countless hours teaching herself how to cook more whole foods and found her passion in inspiring others to do the same. In 2014, she packed up her life in Canada and moved to NYC to go back to school to study the field of nutrition!
Carrie holds her Master's of Science in Clinical Nutrition from New York University. She is a registered dietitian in both Canada and the United States. You can find more of Carrie's recipes on her Blog, Instagram, Pinterest, and TikTok.
Her top 5 favourite Fody products: Shallot-Infused Olive Oil, Maple BBQ Sauce, Vegan Bolognese, Mild Salsa and Taco Seasoning.
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