5 from 3 votes
Grilled Salad with Creamy Avocado-Basil Dressing
Grilling turns plain old romaine into a smoky-sweet salad topped with marinated heirloom tomatoes, fresh corn and a creamy avocado-basil dressing.
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
Servings:
4
servings
Calories:
300 kcal
Course:
Side Dish, Main Course
Cuisine:
American
Ingredients
For the salad
- grapeseed or light olive oil for brushing the veggies and grill
- 2 romaine lettuce washed, thoroughly dried, and cut in half lengthwise, heads
- 3 corn husks and silks removed, ears
- 2 cups cherry tomato halved, mixed heirloom
- 2 tbsp olive oil
- 1 clove garlic minced
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
For the dressing
- ½ of 1 large avocado
- lime juice of 1
- ½ cup basil packed leaves
- ¼ cup olive oil
- ¼ cup water
- 2 tbsp apple cider vinegar
- 1 clove garlic roughly chopped
- ½ tsp kosher salt
Instructions
- Heat a grill or grill pan over medium-high heat. Lightly brush the ears of corn and the romaine lettuce on all sides with the grapeseed or olive oil. Set aside.
- In a large bowl, combine the tomatoes, 2 tablespoons of olive oil, and minced garlic; toss to coat, then season with salt and pepper to taste. Set aside to marinate.
- When the grill has heated, brush the grates with olive oil. Place the corn directly on the grill and cook for 8 minutes, turning every few minutes as it chars.
- While the corn is cooking, make the dressing by combining the dressing ingredients in a blender. Process until the dressing is smooth with flecks of basil throughout, but no large chunks of ingredients remain. If the dressing is too thick, blend in additional water 1 tablespoon at a time; season with additional salt if needed.
- At this point the corn should be done. Remove from the grill and set aside to cool. Add the halved romaine hearts to the grill, sliced side down, and grill for 3-4 minutes until slightly charred and beginning to wilt. Remove from the grill
- To assemble the salad, lay the grilled romaine cut side up on a large serving platter, remove the kernels of corn from the cob with a knife, and sprinkle them over the romaine. Spoon the marinated tomatoes over the corn, discarding any juices that have collected in the bowl. Drizzle the salad with prepared dressing and serve.
Cup of Yum
Nutrition Information
Calories
300kcal
(15%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Sodium
314mg
(13%)
Potassium
522mg
(11%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
1905IU
(38%)
Vitamin C
26mg
(29%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Sodium | 314mg | 13% |
| Potassium | 522mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 26mg | 29% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.