Grilled Seasonal Salad with Avocado Dressing Recipe

Name: Grilled Seasonal Salad with Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears fresh sweet corn, shucked almost completely but with a thin layer of husk remaining; 1/2 red cabbage, quartered; 4 green onions; Vegetable oil, for brushing; Kosher salt and freshly ground black pepper; 2 poblano peppers; 2 cups strawberries, stemmed and halved; Avocado Dressing; 1 ripe avocado; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1 large handful fresh cilantro; Zest and juice of 1 lime; 1 clove garlic; Kosher salt and freshly ground black pepper

Servings: persons

3 ears fresh sweet corn, shucked almost completely but with a thin layer of husk remaining
1/2 red cabbage, quartered
4 green onions
Vegetable oil, for brushing
Kosher salt and freshly ground black pepper
2 poblano peppers
2 cups strawberries, stemmed and halved
Avocado Dressing
1 ripe avocado
1/2 cup olive oil
1/4 cup red wine vinegar
1 large handful fresh cilantro
Zest and juice of 1 lime
1 clove garlic
Kosher salt and freshly ground black pepper

1
For the grilled seasonal salad: Prepare a grill for high heat.
2
Brush the corn, cabbage and green onions with vegetable oil and season with salt and pepper.
3
Grill the corn, cabbage, green onions and poblanos until charred and blistering, 4 to 5 minutes a side for the corn and onions, 10 minutes for the poblanos (turning throughout) and 10 to 15 minutes a side for the cabbage.
4
Using a grill basket or by skewering, grill the strawberries for 1 to 2 minutes per side.
5
Set the vegetables and strawberries aside to cool.
6
For the avocado dressing: In the meantime, scoop the avocado flesh into the bowl of a food processor.
7
Add the olive oil, vinegar, cilantro, lime zest and juice, garlic and some salt and pepper and process until smooth.
8
Adjust the seasoning if necessary.
9
When cool, rough-chop the cabbage.
10
Remove the skins, seeds and ribs from the poblanos and cut into thin strips.
11
Slice the green onions.
12
Next, cut the corn kernels from the cobs over a towel to capture the kernels easily.
13
Place all the veggies and the strawberries into a large bowl.
14
Pour the avocado dressing over top and toss to coat.
15
Season again with salt and pepper if necessary.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ears fresh sweet corn, shucked almost completely but with a thin layer of husk remaining, 1/2 red cabbage, quartered, 4 green onions, Vegetable oil, for brushing, and more.

Yes, Grilled Seasonal Salad with Avocado Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Seasonal Salad with Avocado Dressing

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