Grilled Seasonal Salad with Avocado Dressing

Total Time:
1 hr
20 min
10 min
30 min

4 servings

  • Grilled Seasonal Salad:
  • 3 ears fresh sweet corn, shucked almost completely but with a thin layer of husk remaining
  • 1/2 red cabbage, quartered
  • 4 green onions
  • Vegetable oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 2 poblano peppers
  • 2 cups strawberries, stemmed and halved
  • Avocado Dressing
  • 1 ripe avocado
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 large handful fresh cilantro
  • Zest and juice of 1 lime
  • 1 clove garlic
  • Kosher salt and freshly ground black pepper
Watch how to make this recipe.
  • For the grilled seasonal salad: Prepare a grill for high heat.

  • Brush the corn, cabbage and green onions with vegetable oil and season with salt and pepper. Grill the corn, cabbage, green onions and poblanos until charred and blistering, 4 to 5 minutes a side for the corn and onions, 10 minutes for the poblanos (turning throughout) and 10 to 15 minutes a side for the cabbage. Using a grill basket or by skewering, grill the strawberries for 1 to 2 minutes per side. Set the vegetables and strawberries aside to cool.

  • For the avocado dressing: In the meantime, scoop the avocado flesh into the bowl of a food processor. Add the olive oil, vinegar, cilantro, lime zest and juice, garlic and some salt and pepper and process until smooth. Adjust the seasoning if necessary.

  • When cool, rough-chop the cabbage. Remove the skins, seeds and ribs from the poblanos and cut into thin strips. Slice the green onions. Next, cut the corn kernels from the cobs over a towel to capture the kernels easily. Place all the veggies and the strawberries into a large bowl. Pour the avocado dressing over top and toss to coat. Season again with salt and pepper if necessary.

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