I love Grilled Mediterranean Salad, especially in the cooler seasons when having too many raw foods makes me cold.
I often have cooked quinoa and other roasted veggies of some sort on hand for salad toppers which makes throwing this together really easy. So feel free to clean out your fridge with whatever leftovers you have on hand. Brown rice or pasta can be swapped out for the quinoa, any grilled or roasted veggies from peppers, artichokes, zucchini to eggplant will go yummy with grilled salad.
Hope you warm up to the idea of gilling your salad too 🙂
Don’t have access to a grill?
This can easily be done under the broiler in your oven. See bottom of the recipe for instructions.
Want more flavour?
A little freshly grated parmesan cheese goes beautiful with this!
And for a vegan option you can try adding a little nutritional yeast.
Enjoy this lovely Grilled Mediterranean Salad!
GRILLED MEDITERRANEAN SALAD
Equipment
- 1 Grill
- 1 Chef knife
- 1 cutting board
- 1 Tongs
- 1 Large glass mixing bowl
Ingredients
- 1 Romaine lettuce whole bunch
- 1 Escarole whole head
- 3 Endive whole heads
- 1 cup Green beans cooked, grilled or roasted are best
- 1/2 cup Quinoa cooked, mixed colour is nice
- Avocado oil for grilling
- 2 tbsp Olive oil extra virgin
- 1 tbsp Balsamic vinegar Aged
- 1 tbsp Roasted Red Pepper Hummus optional
Instructions
- Heat up your grill on medium heat.
- Clean and dry the salad.
- Cut all heads lengthwise through center leaving stem attached to keep heads in tact.
- Brush leaves lightly with avocado oil and grill on medium heat until wilted. Turning over half way...approximately after 2 minutes. Use tongs to gently turn over.
- Once wilted move to a cutting board and remove stem.
- Gently combine grilled green beans with wilted salad in a bowl.
- Add the cooked quinoa on top.
- Drizzle with balsamic vinegar and olive oil or Balsamic Vinaigrette.
- Add salt and pepper to taste.
- Plate the grilled salad between two plates and add dallops of roasted red pepper hummus around the edges of the plate if using.
- Chop and serve or serve as is.