GRILLED SEASONAL SALAD WITH AVOCADO DRESSING

Grilled Seasonal Salad with Avocado Dressing image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.