Ingredients
- 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)
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Grilled Vegetable Salad
Time: 15 minutes prep, 15 minutes cook
Servings: 4 servings
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.
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Summary
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.