Light summer Salad with Grilled Corn and Mushrooms

Salad, Salad, Salad. It seems to be something that I always crave. Whenever I go a day or so without a salad that is all I start to crave; not at all a bad thing might I add!
My husband and I love to have a nice big salad for dinner at least once or twice a week and we try to come up with different ways of making it, we always add something different, the possibilities are endless as to what you can add to a salad and also to the way you prep it.

I especially love to grill some of the ingredients and when it’s hot out and you just feel like using the grill it’s perfect. Grilled vegetables are amazing and add so much flavor to what might seem like a boring meal. In this recipe we had found some nice big mushrooms and corn and so we decided to add that to the salad, it married so well together I had to post the recipe so that you all could try it at home. I hope that you enjoy it as much as we did. You can serve it on the side or as a main dish (which is what we did..) Enjoy!


1 bag mixed salad (I like Italian)

1 handful of arugula

1 handful of Baby Spinach

2 ears of corn, cleaned

4 big sized mushrooms, or 2 Portobello’s

6 grape Tomatoes, sliced in half

1 can quartered Artichokes, drained

4 tbsp. Extra Virgin Olive oil

2 tbsp. Apple Cider Vinegar

1/2 Lemon, squeezed

Salt and pepper, as needed

Preheat your grill. Wrap your corn in aluminium foil and place on the grill for about 20-30 minutes, turning over after 10 minutes.

In the mean time clean you mushroom caps and sprinkle salt and pepper and 1 Tbsp. of Extra Virgin olive oil, set on the grill and allow to cook until golden brown, flipping once; about 10-15 minutes.

Place your salad, arugula, baby spinach, tomatoes and artichokes in a large salad bowl. By now your corn and mushrooms should be ready so turn your grill off and set aside. With a knife remove the corn from the cob or husk and add to your salad. Add the remaining olive oil, the vinegar, lemon, salt and pepper mix together well and serve. Once plated place the mushroom caps on top of the salad and eat. Yum!


2 Ingredient Italian Deliciousness- Prosciutto e Melone

This is the most simple and easy meal ever. My Husband just loves this dish, he could literally eat this about 2-3 times a week during the summer. I have to say it’s an all Italian favorite.

You can find this during the summer pretty much anywhere you go during the summer, it’s such a simple and refreshing dish.
Melon is fantastic, it’s an excellent source of Vitamin A, Potassium, Niacin, Pantothenic acid, Vitamin C and minerals like manganese. It is also rich in antioxidant flavonoids such as beta-carotene. And 100 grams of Melon has only about 34 calories. During the summer it’s a great way to re-hydrate as it’s full of water and allows you to feel light and full all at the same time.

The combination of the Prosciutto and Melon provides that perfect subtlety between the sweet and salty, the Prosciutto helps to calm down the sweetness of the melon while all the time creating a perfect balance of a perfect meal for anytime of the day! If you haven’t tried this dish ever, well now would be a great time. Only two ingredients and about 2 minutes to put together.


1 Melon (2 melons if small like in pictures)

1/4 lb. of Prosciutto di Parma

Slice your Melon in half, remove the seeds and slice each half into 4; peel and lay 4 pieces on each plate. Get your prosciutto and lay on top and serve. Enjoy!