Grilled Salad with Creamy Avocado-Basil Dressing
Ingredients
The salad
-
2
heads
romaine lettuce
-
3
ears
corn
-
2
cups
mixed heirloom cherry tomatoes
-
2
tbsp
olive oil
-
1
clove
garlic
-
to taste
Kosher salt
-
to taste
freshly cracked black pepper
The dressing
-
½
of 1 large
avocado
-
1
lime
juice
-
½
cup
packed basil leaves
-
¼
cup
olive oil
-
¼
cup
water
-
2
tbsp
apple cider vinegar
-
1
clove
garlic
-
½
tsp
Kosher salt
Instructions
- Preheat the grill or grill pan over medium-high heat.
- Brush corn and romaine lettuce with oil and set aside.
- Combine tomatoes, olive oil, and minced garlic in a bowl and season with salt and pepper; let marinate.
- Brush grill grates with olive oil and grill corn for 8 minutes, turning occasionally.
- While corn is grilling, blend dressing ingredients until smooth; adjust thickness with water if necessary.
- Remove corn from grill and let cool. Grill romaine cut side down for 3-4 minutes until charred.
- Assemble the salad by placing grilled romaine on a platter, adding corn kernels, marinated tomatoes, and dressing.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
25g
Total carbohydrates
19g
Total protein
4g
Sodium
314mg
Cholesterol
0mg
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