Name: Grilled Veggie Salad with Avocado Ranch
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

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.
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.
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.

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Grilled Veggie Salad with Avocado Ranch

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