Grilled Salad
Grilled Salad
Prep Time
30 minutes
Serves
Yield: 4 cups
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Full Product Description
Bursting with smoky, fresh flavors, this vibrant dish is the perfect way to celebrate grilling season. Ideal for backyard barbecues, picnics, or as a colorful side for any summer gathering, it brings together grilled vegetables and creamy avocado with a bold, zesty dressing that everyone will love
Ingredients
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Ingredients:
- Pasolivo Cilantro Lime Olive Oil
- Pasolivo Lemon Pepper Spice
- Pasolivo Kosher Flake Sea Salt
- 1 large red, yellow, orange, or Poblano pepper
- 2 ears of corn, shucked
- 1/2 large red onion, cut into 1/2" slices
- 1 large avocado, cubed Dressing:
- 2 tbsp Pasolivo Cilantro Lime Olive Oil
- 1 tbsp Pasolivo Tuscan Balsamic Vinegar
- 1 1/2 tsp Pasolivo Dolce Garlic Mustard
- 1/2 tsp Pasolivo Spring Blend
- 1/4 tsp Pasolivo Kosher Flake Sea Salt
Preparation
- Preheat grill to medium-hot
- Dressing: add all ingredients to a sealed container and shake to mix. Shake again before pouring on salad
- Brush the pepper, corn, and red onion slices with Pasolivo Cilantro Lime Olive Oil
- Place pepper and corn directly on the grill. Place sliced onions on a grill tray. Sprinkle onions with Pasolivo Spring Blend and Pasolivo Kosher Flake Sea Salt
- Turn the vegetables as they are roasting to cook on all sides and remove as they finish. (Corn- should have dark spots, and the color will be darker. Peppers- most of the skin should be charred. Onions- some char and browning)
- Place pepper in a sealed paper or plastic bag to cool. When cooled, peel off skin and remove seeds. Then chop and add to a bowl.
- Cut corn from the cob, chop onion slices, and add to the bowl
- Add avocado and toss with dressing
- Add additional Pasolivo Spring Blend and Pasolivo Kosher Flake Sea Salt if desired.
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