Grilled Vegetable SaladPosted: July 27, 2012
This recipe is a replica of a meal I recently had at a restaurant down in West Palm Beach, FL.
I found myself down in FL this past week for an impromptu getaway. A recent job switch provided me with a rare opportunity to have some time off in between jobs and it just so happened that a friend of mine had decided to extend a bachelor party into a golf trip. Invitation at hand, it didn’t take long for me to book that flight.
The first day I arrived – after a long day of golfing in the Floridian sun – we grabbed dinner across the street from our hotel at a swanky restaurant that was all but deserted (must be the ‘off-season’). Having spent the day in the grueling sun, my appetite was MIA. I wanted something light yet fulfilling. Upon the waitress’ recommendation, I went with the Grilled Vegetable Salad which hit the spot. I loved everything about it – the crunchy texture of the asparagus, smooth avocado and pop of color from the tomatoes. All on a bed of lettuce that was more of a prop than an ingredient. Best part about this salad was that it was COLD! The veggies were cooked but cooled down – this further accentuated the light and healthy nature of the dish.
Serving Size (2 people)
Estimated time: 30 minutes
- 1 bunch asparagus
- 2 medium sized tomatoes
- 1 ripe avocado
- 1 piece of squash or zucchini
- 4 large leaves of romaine lettuce
- 1/2 cup of corn
- juice of 1 lemon or lime
- drizzle of olive oil
- splash of red wine vinegar
- salt & pepper
What You’ll Need:
- grill, wok or pan
- since I don’t have an outdoor grill, I cooked my veggies indoors on a stove top using a cast iron pan. simply cut the squash into 1/2″ cubes and asparagus into 1″ strips. cook the veggies in a pan for about 3-5 minutes, adding the corn in at the end (2-3 minutes after the other veggies). you can either use fresh corn on the cob (just cut the corn off the cob first) or frozen. make sure to season the veggies along the way with salt & pepper
- meanwhile, cube tomatoes into 1/2″ pieces, making sure to discard the inside of the tomatoes. cube the avocado into 1/2″ pieces, too
- once the veggies are done cooking, transfer them into a bowl. immediately place the bowl into an ice bath (i.e. larger bowl filled with ice) to cool veggies to room temp
- once grilled veggies are cooled, mix them together with tomatoes and avocado
- season with salt / pepper and dress with a drizzle of olive oil, squeeze of lemon or lime and a splash (1-2 teaspoons) of red wine vinegar
- mix and serve on a bed of lettuce (2 pieces per serving)