Grilled summer salad
Explore the vibrant flavors of summer with this grilled salad recipe. Juicy grilled vegetables combined with fresh herbs and zesty vinaigrette create a perfect dish for a sunny day.
Ingredients:
- 3 ears of corn, chucked
- 1/2 head red cabbage
- 1 tablespoon olive oil, plus additional for cooking
- 1 handful cilantro, chopped
- 2 green onions, thinly sliced
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon chipotle powder (optional)
- fresh ground pepper to taste
Instructions:
- I utilized a compact gas grill for preparing this dish, but you can alternatively use a charcoal grill if that's what you have on hand. Ensure the grill reaches a high temperature before commencing cooking. If needed, an indoor grill pan can also be used. While the smokiness may not be identical, the results will still be delightful.
- Initiate by setting the heat to high. Shut the lid and allow the grill to heat for a minimum of five minutes.
- Coat the corn with olive oil. Place directly on the grill and cook, rotating every four to five minutes, until all four sides are evenly cooked. After each rotation, lower the grill lid.
- Drizzle a touch of olive oil over the cabbage and position it on the grill. Cook for five minutes, turning once. Both the corn and cabbage should possess a slight char. Remove from the grill, set aside, and allow them to cool until they can be handled comfortably.
- Transfer the corn kernels and cabbage to a bowl. Combine with chopped cilantro and sliced green onion.
- Whisk together one tablespoon of olive oil, two teaspoons of apple cider vinegar, and chipotle powder in a bowl. Drizzle over the salad and toss to combine. Season with salt and pepper. Mix well and savor the flavors.
Summary:
- Calories: 642 kcal
- Fat: 17 g
- Protein: 19 g
- Carbs: 124 g
- Potassium: 2286 mg
- Magnesium: 201 mg