Get ready to transform your summer dining experience with a jaw-dropping Vegetarian Grilled Summer Salad that's about to become your new obsession! Imagine a vibrant, flavor-packed dish that combines the smoky char of perfectly grilled vegetables, the crisp freshness of mixed greens, and a zesty chili lime dressing that will make your taste buds dance. This isn't just a salad - it's a culinary adventure that proves healthy eating can be incredibly delicious and exciting.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Mixed greens
- Corn, grilled
- Bell peppers, grilled
- Red onion, grilled
- Avocado, sliced
- Olive oil
- Lime juice
- Chili powder
- Salt
- Pepper
Instructions
- Begin by preparing your ingredients. Rinse the mixed greens thoroughly under cold water and spin dry in a salad spinner or pat dry with paper towels. Set aside in a large mixing bowl.
- Next, preheat your grill to medium-high heat. If you are using fresh corn, husk it and remove all the silk. For the bell peppers and red onion, wash them and cut the bell peppers into halves, removing the seeds, and slice the red onion into thick rings.
- Once the grill is hot, brush the corn, bell peppers, and red onion with olive oil to prevent sticking. Season them lightly with salt and pepper for added flavor.
- Place the corn on the grill and cook for about 10-12 minutes, turning occasionally until it is tender and has nice grill marks. For the bell peppers and red onion, grill them for about 5-7 minutes on each side until they are charred and tender.
- While the vegetables are grilling, prepare the chili lime dressing. In a small bowl, combine 3 tablespoons of olive oil, the juice of 1 lime, 1 teaspoon of chili powder, and a pinch of salt and pepper. Whisk together until well combined. Adjust the seasoning to taste.
- Once the corn is grilled, remove it from the grill and let it cool slightly. Cut the kernels off the cob and add them to the mixing bowl with the mixed greens.
- After the bell peppers and red onion have finished grilling, remove them from the grill and let them cool for a minute. Slice the grilled bell peppers into strips and chop the grilled red onion into smaller pieces. Add these to the bowl with the mixed greens and corn.
- Next, slice the avocado in half, remove the pit, and carefully scoop out the flesh. Cut it into slices and add it to the salad mixture.
- Drizzle the chili lime dressing over the salad ingredients in the bowl. Toss gently to combine, ensuring all the ingredients are coated with the dressing.
- Serve the salad immediately, garnished with additional lime wedges if desired. Enjoy your fresh and vibrant Vegetarian Grilled Summer Salad!
Tips
- Grill Temperature Matters: Ensure your grill is at medium-high heat for perfect vegetable caramelization without burning.
- Oil is Your Friend: Brush vegetables lightly with olive oil to prevent sticking and enhance grill marks.
- Corn Kernel Trick: After grilling corn, let it cool slightly before cutting kernels to prevent burning your hands.
- Avocado Timing: Add avocado last to prevent bruising and maintain its fresh, creamy texture.
- Dressing Hack: Make the chili lime dressing ahead of time and let it sit for 15-20 minutes to allow flavors to meld.
- Serving Suggestion: Serve immediately after tossing to maintain the salad's optimal temperature and texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 6g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
