Summer Salad with Peanut Butter Dressing

Summer Salad with Peanut Butter Dressing
  • Yield:4 servings
  • Prep Time:20 minutes
  • Cook Time:5 minutes
  • Total Time:25 minutes


For the Peanut Butter Dressing:

1/3 cup Peanut Butter & Co Smooth Operator

1/2 cup water

2 tablespoons lemon juice

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon grated ginger

1 teaspoon sriracha

1/4 teaspoon salt 

1/4 teaspoon freshly ground black pepper

1 garlic clove, peeled

For the Salad:

2 ears of corn

1 head of Romaine, roughly chopped

1 cup chopped mixed green herbs (e.g. basil, parsley, and cilantro)

1 cup cherry or grape tomatoes, sliced in half

1 red onion, thinly sliced

1/4 cup roasted peanuts

2 tablespoons olive oil

1 garlic clove, minced

1 tablespoon fresh lemon juice

1/2 teaspoon red chili flakes


  1. To make the dressing, please all of the dressing ingredients in a blender and pulse until creamy, about 30 seconds. If the dressing is too thick, add additional water and pulse to make the dressing pourable. Taste and adjust seasonings if needed.  Refrigerate until just before use. Dressing will keep in refrigerator for up to 3 days if kept in a sealed container.

  2. Use a sharp knife to slice the kernels off of the cob. Heat the olive oil in large fying pan over medium to high heat. Add the corn and stirring occasionally, until it starts to char about 5 minutes. Add garlic, lemon juice, and red chili flakes and cook for an additional minute.

  3. Place the romaine, herbs, tomatoes, onion, and peanuts, in a large bowl.  Add the warm corn mixture and lightly toss.  Drizzle the peanut dressing on top and toss again.  Serve immediately.