Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- Pinch kosher salt
- 1 avocado, diced
- 1 lime, zested and juiced
- Hot sauce, to taste
- 1 large red bell pepper, quartered and seeded
- 1 yellow squash, halved lengthwise
- 8 ounces asparagus, trimmed
- 8 ounces fresh green beans, trimmed
- 1 red onion, peeled and cut into 1/2-inch rounds
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 3 cups chopped romaine lettuce
- 1 cup halved cherry tomatoes (multicolor)
- 4 hard-boiled eggs, quartered
- 4 slices bacon, cooked until crisp, then chopped
- 6 ounces pepper jack cheese, cubed small
Instructions
- For the vinaigrette: Add the cilantro, olive oil, honey, cumin, salt, avocado, lime zest and juice and hot sauce to a mason jar. With an immersion blender, blend until smooth. (This can also be made in a regular blender or food processor). Set aside.
- For the salad: Preheat a grill or grill pan over medium heat.
- Toss the bell pepper, squash, asparagus, green beans and red onion with the olive oil. Season with salt and pepper. Grill the veg until well-marked and cooked, 4 to 5 minutes. Remove the vegetables to a cutting board. Slice into equal-sized strips/pieces.
- Add the lettuce to a large platter. Add the grilled peppers, squash, asparagus, green beans and red onion in little piles on top, along with the tomatoes and hard-boiled egg quarters. Sprinkle around the bacon and cubed cheese. Serve with the vinaigrette on the side. Can be served warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 339 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 13 g |
| Cholesterol | 103 mg |
| Sodium | 665 mg |
Reviews
Sounds delicious. I think i would use ASPARAGUS instead of GREEN BEANS . YUM
Delicious and beautiful presentation! Great for company!
Delicious—and I’m not an avocado fan.
Loved it! Healthy and delicious! It was easy to Prep ahead of time. The dressing is so good! Can’t wait to eat the left overs for lunch! Love my serving board!!!