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Add a photoInspired 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.
Ingredientes
- 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)
Direcciones
- 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.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 253 | 72% |
| Total Fat 28.57g | 36% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 355mg | 15% |
| Potassium 1167mg | 33% |
| Total Carbs 24.05g | 6% |
| Dietary Fiber 8.9g | 30% |
| Sugars 8.83g | 6% |
| Protein 6.14g | 10% |
