Summer Cobb Salad with a Spicy Kick

Looking for a healthy and delicious summer meal? Try Ashley's Summer Cobb Salad. She shared the recipe with Mass Appeal.

Summer Cobb Salad with a Spicy Kick

• 1 to 2 heads your favorite lettuce or 1 large bag of local mixed greens
• ½ cup, asparagus, grilled and chopped
• 2 ears corn on the cob, grilled and cut off the cob
• ½ pint cherry tomatoes, halved
• 4 oz. local feta or goat cheese, crumbled
• 3 tbs. fresh soft herbs, chopped or torn ( Soft herbs such as: basil, chives, parsley etc.)
• ¼ olive oil
• 1 lime, juiced (about 2 tbs.)
• 1 tsp. ground chipotle powder or 1 tbs. liquid from a can of chipotle in adobo sauce.
• 1 tsp. honey
• Salt and Pepper to taste
• Optional: ¼ cup fresh strawberries, chopped, 2 tbs. almonds or pumpkin seeds
• Top finish salad with favorite protein, chicken, salmon, shrimp or steak are all great.

Heat up a grill or grill pan to medium high heat. Grill the corn and asparagus until it has a light charr on all sides, about 10-15 minutes. Remove from grill and set aside to cool slightly. Chop tomatoes, herbs, berries if using and cooled grilled corn and asparagus. On a large platter or cutting board spread out your lettuce. Layer all the chopped veggies in a pretty pattern on top of the lettuce and set aside. In a small bowl add the olive oil, lime juice, chipotle powder, honey, salt and pepper and whisk until well combined. Top the salad with your favorite protein, herbs, cheese and drizzle dressing over top. Enjoy.