Go Back
+ servings
Bowl of southwest salad with crispy corn tortilla chips, and avocado.
Print Recipe
5 from 2 votes

Southwest salad with grilled corn

This salad is the essence of summer - with grilled corn, tomato, avocado, crunchy tortilla strips, and creamy cashew dressing on top. It is a vegan & gluten free dish that works as a meal or a side. To amp it up even more, add barbecued Soy Curls or vegan chicken strips on top. Serves 4 as a main dish, 8 as a side.
The calories listed are for the salad without dressing, since the amount each person will add varies.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Entree, Salad
Cuisine: American, Vegan
Keyword: grilled corn, meal sized salad
Servings: 4 people
Calories: 156kcal
Author: Cadry Nelson

Ingredients

  • 1 ear corn on the cob shucked
  • 4 cups chopped green leaf lettuce
  • 1 cup shredded cabbage mix from a bag or shredded by hand
  • 1 red bell pepper diced
  • 1 tomato diced or ½ cup salsa
  • 1 avocado diced
  • 2 batches air fryer tortilla strips or a couple big handfuls of tortilla chips, crushed in hands
  • 1 batch creamy cashew dressing*

Instructions

  • Start by grilling the corn on the cob. Bring an outdoor grill to 500 degrees. Put the shucked corn directly onto the grill above the flame, and cover the lid. Open the lid and turn the corn every few minutes, after it has gotten dark grill marks on the part touching the grill. Keep turning the corn until it is has some nice color on all sides. The whole process will take about 15 minutes.
  • Remove the corn from heat. And allow it to cool for a few minutes, while you chop the other vegetables in the salad. Once it is cool enough to touch, turn the corn on its end on a cutting board. Use a knife to cut the kernels away from the cob. Add them to a large salad bowl.
  • Put the other vegetables in the salad bowl - chopped green leaf lettuce, shredded cabbage mix, diced yellow bell pepper, diced tomato, and diced avocado. At that time, you can either add the air fried corn tortilla strips to the bowl, top with creamy cashew salad dressing, and toss. Or you can put the salad into individual bowls, and top each one with tortilla strips. Then let guests add as much creamy cashew salad dressing to their bowls as they prefer.

Notes

If you'd prefer not to grill the corn, raw corn right off the cob is also very fresh & sweet during the summer months. Just cut it off the cob with a sharp knife over a cutting board.
Or you can use frozen corn that has been thawed and/or heated. (Many grocery stores also sell frozen corn that has been grilled before getting cut into kernels.)
I like to use shredded cabbage mix that includes carrot. However, if you'd rather shred cabbage by hand, that works too.
*You will likely not need the entire batch of creamy cashew salad dressing for this salad. Save the rest in the refrigerator for a future salad.

Nutrition

Calories: 156kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 596mg | Fiber: 7g | Sugar: 5g | Vitamin A: 810IU | Vitamin C: 73.8mg | Calcium: 43mg | Iron: 1.2mg