Name: Grilled Corn & Asparagus Salad
Prep time: 15 min
Cook time: 10 min
Yield: 4 people
Ingredients: 4 ears fresh yellow corn; 8 stalks fresh asparagus; 1 medium English cucumber (Peeled, sliced and quartered); 1/4 cup red onion, chopped; 6 ea Red radishes, quartered; 1 cup Feta Cheese, Tomato & Basil Crumbled; 1 cup cherry tomatoes, halved; 2 tbsp fresh oregano, chopped; 1/4 cup extra virgin olive oil; 3 tbsp red wine vinegar; 1 tsp fresh ground pepper; 1 tsp garlic salt

If you love corn and asparagus, you will love this salad! Last weekend, we invited our friend Randy over for dinner on the new boat. He brought his home dry-aged steaks, along with his sous vide cooker and this was a fantastic meal! It would be hard to have this cooker on the boat, as we are limited to space and storage. So it was a treat that he brought his from home.

When I’m cooking on a boat, space is so limited. While our new boat has a much bigger galley, space is still tight. This is why I try to make recipes that are easy to prepare. In addition, it’s usually very warm when we’re boating, so the last thing we want to eat, is something too filling.

This grilled corn and asparagus salad is super easy and it goes with almost any kind of protein. Plus it’s a pretty dish to present at dinner. It’s also not limited to the ingredients listed. You could add zucchini, mozzarella cheese, avocado – you name it. All would be delicious in this recipe!

So enjoy!

Grilled Corn & Asparagus Salad Yum

This salad is perfect for a hot summer day! It goes great with any protein - beef, chicken, pork and even salmon. Enjoy!

Course

Side Dish

Cuisine

American

Keyword

galley recipes

Prep Time

15 min

Cook Time

10 min

Passive Time

1 hour

Servings

people

Ingredients

4 ears fresh yellow corn
8 stalks fresh asparagus
1 medium English cucumber Peeled, sliced and quartered
1/4 cup red onion, chopped
6 ea Red radishes, quartered
1 cup Feta Cheese, Tomato & Basil Crumbled
1 cup cherry tomatoes, halved
2 tbsp fresh oregano, chopped
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tsp fresh ground pepper
1 tsp garlic salt

Course

Side Dish

Cuisine

American

Keyword

galley recipes

Prep Time

15 min

Cook Time

10 min

Passive Time

1 hour

Servings

people

Ingredients

4 ears fresh yellow corn
8 stalks fresh asparagus
1 medium English cucumber Peeled, sliced and quartered
1/4 cup red onion, chopped
6 ea Red radishes, quartered
1 cup Feta Cheese, Tomato & Basil Crumbled
1 cup cherry tomatoes, halved
2 tbsp fresh oregano, chopped
1/4 cup extra virgin olive oil
3 tbsp red wine vinegar
1 tsp fresh ground pepper
1 tsp garlic salt

Instructions

Toss corn and asparagus in olive oil. Pre-heat grill to high heat. Grill corn on bbq until slightly charred (about 7 minutes). Set aside. Grill asparagus for about 2-3 minutes, until slightly tender and charred (but not overcooked).
Using a large bowl, stand ears of corn vertically in the bowl and slice off corn kernels. Cut asparagus into 1" pieces. Add remaining vegetables, feta and oregano.
In a small bowl, whisk olive oil, vinegar, salt and pepper. Add to the salad and toss ingredients gently. Refrigerate for about 1 hour and serve.

Recipe Notes

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Lemon Couscous Salad with Chicken for Summer!

With warm sunny weather, no one likes to spend time cooking. That’s why I love this easy couscous salad! I make a big batch of it and have it for lunch at work or take it on the boat.

In this recipe, I use a lemon flavored packaged couscous by Casbah, but you can easily make it from scratch too. The one thing I love about this couscous, is you don’t need to add any kind of dressing. The couscous is so flavorful, that it does great on it’s own. This way the veggies don’t get soggy too!

With our busy schedules, this is just easier for us. I also use pre-cooked chicken when I am in a hurry.

This will last about three to four days in the refrigerator. I’m not a big fan of eating cooked chicken after that. You can certainly add or swap out your favorite veggies too. If you have a favorite version, please share with us.

We’re headed down to Kingston on our boat next weekend, so this will be a great salad for entertaining. It packs well and the veggies don’t get soggy. Be sure to use very fresh cucumbers and bell peppers. Be sure to check out the rest of our tasty recipes on our recipe page! Enjoy!

Lemon Couscous with Chicken Salad
Yum

This couscous salad is very fresh and perfect for a hot summer day. You can make a full meal out of it, just add some crunchy bread and your favorite dry rose'. What I really love about this recipe, is you don't need a salad dressing! Enjoy!

Course

Main Dish, Side Dish

Cuisine

American, Greek

Keyword

galley recipes

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

1 7 oz box Casbah Lemon Spinach Couscous
2 cups chicken breast, cooked & cubed
1 cup Feta Cheese, Tomato & Basil Crumbled
1/4 cup red onion, chopped
1 cup red bell pepper, chopped
1 cup cucumber, peeled, seeded & sliced
1 tsp fresh ground pepper
1 tbsp kosher salt

Course

Main Dish, Side Dish

Cuisine

American, Greek

Keyword

galley recipes

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

1 7 oz box Casbah Lemon Spinach Couscous
2 cups chicken breast, cooked & cubed
1 cup Feta Cheese, Tomato & Basil Crumbled
1/4 cup red onion, chopped
1 cup red bell pepper, chopped
1 cup cucumber, peeled, seeded & sliced
1 tsp fresh ground pepper
1 tbsp kosher salt

Instructions

Cook couscous according to instructions. Remove from heat and let cool. Be sure to stir occasionally while cooling.
When completely cooled, mix in veggies, chicken and feta cheese. Season with salt and pepper. Refrigerate for one hour before serving. Store up to 4 days in the fridge.

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