Grilled Veggie Salad with Avocado Ranch

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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Avocado Ranch Dressing:

1/2 large avocado

1/4 cup buttermilk 

1/4 cup mayonnaise 

Juice of 1 lemon (about 1/4 cup juice) 

1/4 cup roughly chopped fresh chives, plus more for garnish 

1/4 cup chopped fresh dill, plus more for garnish 

1/4 cup fresh parsley leaves, plus more for garnish 


4 ears corn

1 orange (or red or yellow) bell pepper, cut into planks 

8 ounces fresh green beans, ends trimmed and snapped in half 

5 teaspoons olive oil 

Kosher salt and freshly ground black pepper 

2 romaine hearts, roughly chopped 

8 cherry tomatoes, quartered 

1/4 small red onion, thinly sliced 


  1. For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green.  Set aside.
  2. For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.  
  3. Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.