Ultimate Grilled & Chopped Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 339
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 13
- Cholesterol
- 103
- Sodium
- 665
- Total: 40 min
- Active: 40 min
Ingredients
Creamy Avocado Lime Vinaigrette:
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
Pinch kosher salt
1 avocado, diced
1 lime, zested and juiced
Hot sauce, to taste
Salad:
1 large red bell pepper, quartered and seeded
1 yellow squash, halved lengthwise
8 ounces asparagus, trimmed
8 ounces fresh green beans, trimmed
1 red onion, peeled and cut into 1/2-inch rounds
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cups chopped romaine lettuce
1 cup halved cherry tomatoes (multicolor)
4 hard-boiled eggs, quartered
4 slices bacon, cooked until crisp, then chopped
6 ounces pepper jack cheese, cubed small
Directions
- For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
- For the salad: Preheat a grill or grill pan over medium heat.
- Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
- Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.