| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 ears fresh sweet corn, shucked almost completely but with a thin layer of husk remaining
- 1/2 red cabbage, quartered
- 4 green onions
- Vegetable oil, for brushing
- Kosher salt and freshly ground black pepper
- 2 poblano peppers
- 2 cups strawberries, stemmed and halved
- 1 ripe avocado
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 large handful fresh cilantro
- Zest and juice of 1 lime
- 1 clove garlic
- Kosher salt and freshly ground black pepper
Instructions
- For the grilled seasonal salad: Prepare a grill for high heat.
- Brush the corn, cabbage and green onions with vegetable oil and season with salt and pepper. Grill the corn, cabbage, green onions and poblanos until charred and blistering, 4 to 5 minutes a side for the corn and onions, 10 minutes for the poblanos (turning throughout) and 10 to 15 minutes a side for the cabbage. Using a grill basket or by skewering, grill the strawberries for 1 to 2 minutes per side. Set the vegetables and strawberries aside to cool.
- For the avocado dressing: In the meantime, scoop the avocado flesh into the bowl of a food processor. Add the olive oil, vinegar, cilantro, lime zest and juice, garlic and some salt and pepper and process until smooth. Adjust the seasoning if necessary.
- When cool, rough-chop the cabbage. Remove the skins, seeds and ribs from the poblanos and cut into thin strips. Slice the green onions. Next, cut the corn kernels from the cobs over a towel to capture the kernels easily. Place all the veggies and the strawberries into a large bowl. Pour the avocado dressing over top and toss to coat. Season again with salt and pepper if necessary.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 474 |
| Total Fat | 40 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 8 g |
| Sugar | 11 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 716 mg |
Reviews
Jeff this is an outstanding summer salad recipe! We will be making this and the delicious avocado dressing again and again. Thank you!
Kudos to Jeff! This salad is amazing! So wonderfully fresh… and the avocado dressing is superb! Our new summer favorite!
Couldn’t wait to try this recipe after watching The Kitchen last Saturday! It was great and very refreshing…thanks Jeff
Made this salad last night along with grilled pork chops. It was delicious. I added some romaine lettuce for crunch and the poblano pepper added just the right amount of heat to the salad. I will make this again. Thanks, Jeff Mauro. I love watching The Kitchen by the way.
Aeesome flavors. Different. Satisfying yet light. Added asparagus to mine. Great recipe. Thanks Jeff
I added tuna for a protein and think this would work with many different proteins. My husband deemed this one of his favorite meals of all time, which is a huge compliment!!!! Love, love, love!!!!
Made this tonight using the broiler. At 106 in the shade, you grill before your food. We liked the salad a lot. I decided to go light on the dressing. Caught hubby eating the remainder with a spoon. The big surprise was how HOT the poblanos were. They must be taking lessons from habeneros. Thanks for the treat, Jeff.
Love this!