Grilled Vegetable Salad Recipe
Inspired by The Ivy in Santa Monica, this is a wonderful spring salad that can be served as a side to grilled meats or as a main for lunch or a light dinner. I think the grilled corn makes the dish. Can also add grilled and chopped chicken to create a full meal.
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 servings
1 full head green leaf lettuce, finely chopped
3 Roma tomatoes, chopped
3 ears corn, grilled then remove the kernels
1 large bunch asparagus, grilled then chopped
2 bunches green onions, grilled then chopped
3 medium zucchini, grilled then chopped
2 avocados, diced
6 tablespoons EVOO
2 tablespoons balsamic vinaigrette
1 tsp Dijon mustard
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1 tsp crushed basil
1/2 tsp crushed oregano
1 leaf fresh basil (optional) Directions
Make the dressing first and put in the fridge for 1-2 hours. Mix all ingredients and whisk together.
Liberally brush the corn, zucchini, asparagus, and green onions with olive oil, sprinkle lightly with salt and pepper. Grill.
When cool, chop all your grilled vegetables and mix with lettuce , tomatoes, and avocados.