Grilled Vegetable Salad

 

This is one of my favorite grilled vegetable salads and one I always make as soon as good, fresh corn on the cob becomes available. It's a great combination of grilled vegetables {corn, asparagus, zucchini and scallions} and fresh vegetables {tomatoes, mixed greens and avocado} with a limey vinaigrette and herbs {basil and dill}. This is a hearty salad as is, but I often add grilled cajun shrimp to create a protein-packed dinner entree.

This recipe is inspired by the Ivy's signature salad. I made a version that serves 2 but I have doubled the recipe below for those who are looking to serve 4.

Grilled Vegetable Salad 

2 ears of white corn, husks and silk removed

2 bunches of petite asparagus, rough ends snapped off and discarded

2 bunches of scallions

2 medium-large zucchini, cut in half width-wise and cut into quarters length- wise

olive oil

sea salt and freshly ground pepper

4 c mixed spring greens, coarsely chopped
4 tesoro or 3 roma tomatoes, chopped
2 large Haas avocados, chopped

1 c slivered basil leaves

4 large sprigs of dill

1 lemon, quartered

- and for the vinaigrette

juice of 2 limes

zest of 1 lime

2 T balsamic vinegar

1 t Dijon mustard

6 T olive oil

1/2 t sea salt

1/2 t freshly ground black pepper

{optional - 14-16 oz shrimp, grilled}

To make the vinaigrette, mix all the vinaigrette ingredients in a bowl. Cover and refrigerate.

Heat your grill to medium to medium-high heat. Brush the corn, asparagus, scallions and zucchini lightly with olive oil and season lightly with salt and pepper. Place the vegetables on the grill and cook with lid closed, turning the vegetables as each side gets light brown char marks. Transfer each group of vegetables to a serving platter to cool as soon all side are lightly charred. The scallions will be ready very quickly, followed by the asparagus. Zucchini will follow and then the corn.

Place lettuce, tomato and avocado in a large mixing bowl. When the grilled vegetables reach room temperature, coarsely chop the asparagus, scallions and zucchini. Stand the corn erect and cut the kernels off with a sharp knife. Add the grilled vegetables to the bowl and toss with the vinaigrette.

To serve, divide the salad among the plates. Top with basil and grilled shrimp {optional}. Garnish with dill and lemon wedge.

Serves 4 as an entree.

Source:  Jill Crusenberry, inspired by The Ivy