Grilled Seasonal Salad with Avocado Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 474
- Total Fat
- 40
- Saturated Fat
- 5
- Carbohydrates
- 31
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 716
- Total: 1 hr
- Active: 30 min
Ingredients
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
Directions
- 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.