Not all brands of miso paste are gluten free or vegan. So make sure to check the labels if you have dietary restrictions. And if you haven’t bought miso paste before, look for it in the refrigerated section of the produce aisle.

For the Dressing: 2 tablespoons fresh lemon juice 2 tablespoons maple syrup 2 ½ tablespoons canola or vegetable oil 1 tablespoon rice wine vinegar 1 tablespoon white miso paste 4 garlic cloves For the Salad: 2 ears of corn, husks and silks removed 1 avocado ¼ cup fresh basil leaves, sliced into thin ribbons 1 head romaine lettuce, cut in half lengthwise Extra-virgin olive oil Salt and pepper

Instructions Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside. Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl. Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside. Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill. To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.