| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 large avocado
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- Juice of 1 lemon (about 1/4 cup juice)
- 1/4 cup roughly chopped fresh chives, plus more for garnish
- 1/4 cup chopped fresh dill, plus more for garnish
- 1/4 cup fresh parsley leaves, plus more for garnish
- 4 ears corn
- 1 orange (or red or yellow) bell pepper, cut into planks
- 8 ounces fresh green beans, ends trimmed and snapped in half
- 5 teaspoons olive oil
- Kosher salt and freshly ground black pepper
- 2 romaine hearts, roughly chopped
- 8 cherry tomatoes, quartered
- 1/4 small red onion, thinly sliced
Instructions
- For the avocado ranch dressing: Add the avocado, buttermilk, mayonnaise, lemon juice, chives, dill and parsley to the jar of a blender and puree until smooth and bright green. Set aside.
- For the salad: Heat a grill or grill pan over medium-high heat. Drizzle each ear of corn, peppers and green beans with olive oil, then sprinkle with a pinch of salt and a few grinds of black pepper. Add the vegetables to the grill in a single layer. Grill on all sides until char marks begin to appear, a few minutes. Remove vegetables from the grill and set aside. When the corn is cool enough to handle, slice kernels off the cob.
- Put the romaine into a large salad bowl along with the cherry tomatoes, onions, green beans, corn, peppers, 1 teaspoon salt and a generous amount of black pepper. Drizzle all of the dressing over the top and toss until well combined. Sprinkle with more chives, dill and parsley before serving, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 242 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 6 g |
| Cholesterol | 4 mg |
| Sodium | 705 mg |
Reviews
Delicious grilled veggies with a tasty avocado dressing! The salad has tons of flavor from the charred beans & corn. The pop of the fresh off the cob corn is my favorite. I will make again!
Not much flavor and the dressing was bland. I will try again- boost up flavor in dressing
I love the taste of grilled veggies in a salad! The dressing was very herb-heavy which I liked, but be prepared to really taste that dill! I only used one romaine heart and it was the perfect amount of dressing- I don’t think it would be enough for 2 hearts.
Very good! The dressing doesn’t taste like ranch but is more of a green goddess dressing which I like. I had to add more liquid to get the right consistency. I would suggest less corn (2-3 cobs), more peppers, and more tomatoes but that’s just my preference. I would also suggest serving the dressing on the side! This way leftovers don’t get soggy and make a great lunch the next day!
Excellent! Very tasty, flavorful and my new favorite salad.
Delicious. Fresh. The dressing makes it interesting and special. Will make again and modify veggies based on what I have on hand, because it’s mostly about the avocado dressing.
This salad was so good and so satisfying. It’s not often you crave a salad when watching a cooking show, but this did not disappoint. I substituted green onions in the dressing for chives, since I had none on hand. I will definitely make it again, and will serve it for company, too.
This salad is amazing !!! The dressing especially mmmmmmmm! So good! Our family loves Molly and her recipes!
Delicious, our family loved it! Made the dressing with olive oil instead of yogurt as well and it was delish!
This recipe was so delicious and easy to follow! The dressing itself was creamy and cool. I did substitute the buttermilk for EVOO because I did not have any on hand. Also, my stomach cannot handle any milk related. It turned out amazing! All the veggies it asked for complimented each other beautifully, and I truly enjoyed grilling a few of the veggies. Such a great recipe of Molly’s, and I cannot wait to try more.