Photo Credit: Katrin Björk

Grilled Pepper and Sweet Corn Salad & Creamy Avocado-Lime Ranch Dressing

This is the kind of meal that begs to be eaten outdoors.

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grilled pepper and sweet corn salad & Creamy avocado-lime ranch dressing

Grilled Pepper and Sweet Corn Salad & Creamy Avocado-Lime Ranch Dressing

This is the kind of meal that begs to be eaten outdoors.
Course: Salad
Keyword: avocado, corn salad, grilled salad
Servings: 4
Calories: 680kcal

Ingredients

Dressing:

  • 1 medium avocado, pitted and peeled
  • 1 garlic clove, coarsely chopped
  • 1 small scallion, thinly sliced
  • 1/2 jalapeno, seeds and ribs discarded
  • 1/4 cup lightly packed fresh cilantro leaves
  • 1/4 cup water
  • 1/4 cup neutral vegetable oil (such as grapeseed)
  • 2 tablespoons lime juice
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper

Bowls:

  • 1 medium red bell pepper, quartered
  • 1 medium yellow bell pepper, quartered
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 ears corn
  • 2 cups cooked grains (cooled)
  • 1 romaine heart, coarsely chopped
  • 2 scallions, thinly sliced
  • Toasted pepitas, for serving
  • Crumbled cotija of feta cheese, for serving

Instructions

  • Combine avocado, garlic, scallion, jalapeno, cilantro, water, vegetable oil, lime juice, vinegar and honey in a blender and season with salt and pepper. Blend on high speed until smooth. Taste and adjust seasonings as needed.
  • Preheat a grill to medium-high.
  • Drizzle red and yellow bell peppers with olive oil. Season with salt and black pepper.
  • Discard dark green outer husks of corn, leaving inner husks intact. Peel back inner husks halfway and pull off the silk. Wrap cobs back in their husks.
  • Arrange bell peppers and corn on the grill. Cook, flipping peppers and turning corn occasionally, until peppers are lightly charred on both sides and corn kernels are bright yellow and lightly toasted, 8 to 10 minutes. Transfer vegetables to a cutting board. Coarsely chop peppers and cut corn kernels off cobs. Let cool.
  • Place vegetables in a large bowl, and add grains, lettuce and scallions. Toss with enough dressing to coat. Season with salt and black pepper to taste. Top with pepitas and cheese. Serve with remaining dressing on the side.

Notes

build a bowl
Excerpted from Build-A-Bowl: 77 Satisfying & Nutritious Combos © 2018 by Nicki Sizemore. Published by Storey Publishing.

Nutrition

Calories: 680kcal | Carbohydrates: 97g | Protein: 15g | Fat: 29g | Sodium: 54mg | Fiber: 15g | Sugar: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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