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Grilled Vegetable Salad Recipe

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2 votes | 8688 views

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:
Cook time:
Servings: 4 servings
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Ingredients

Cost per serving $3.22 view details
  • 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
  • Dressing:
  • 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

  1. Make the dressing first and put in the fridge for 1-2 hours. Mix all ingredients and whisk together.
  2. Liberally brush the corn, zucchini, asparagus, and green onions with olive oil, sprinkle lightly with salt and pepper. Grill.
  3. When cool, chop all your grilled vegetables and mix with lettuce , tomatoes, and avocados.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 444g
Recipe makes 4 servings
Calories 351  
Calories from Fat 253 72%
Total Fat 28.57g 36%
Saturated Fat 4.03g 16%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 355mg 15%
Potassium 1167mg 33%
Total Carbs 24.05g 6%
Dietary Fiber 8.9g 30%
Sugars 8.83g 6%
Protein 6.14g 10%

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