Summer Grilled Corn, Strawberry, and Avocado Salad

For the Salad

• 4 ears of sweet corn
• Small red onion
• 1 c strawberries
• 2 ripe avocados
• 0.25 c finely chopped fresh cilantro
• 4 c baby kale
• 0.25 c roasted salted pepitas

For the Dressing

• 2 tbsp subtly-flavored olive oil
• 1 tbsp whole cumin seeds
• Zest and juice of a lime
• 1 tbsp honey or agave
• Generous flaky sea salt

1. Preheat the grill to medium/high heat.
2. Remove the husks from the corn and cut the onion into rounds.
3. Grill the corn and onion until tender and delicately charred. Then, put them in a sealed container in the fridge and let them cool completely.
4. To make the dressing, heat the olive oil over medium heat in a skillet. Add the cumin seeds and toast them for a couple minutes until they smell fragrant and just barely start to brown. Immediately transfer the seeds and oil to a large mixing bowl so that the seeds stop cooking, then allow the oil to cool completely.
5. To the cumin oil, add the lime zest, lime juice, honey (or agave), and salt. Mix well.
6. Cut the kernels from the corn and dice the onion, then add both into the bowl with the dressing and mix well.
7. Add the more delicate ingredients (strawberries, avocado, finely chopped cilantro) and mix gently.
8. Add a bed of baby kale to a serving platter, then plate the rest of the salad on top of the greens. Garnish with roasted salted pepitas.