GRILLED MEDITERRANEAN SALAD
This is a lovely salad you can enjoy all year long!
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.
Notes
Freshly grated parmesan goes nicely with this grilled salad!
Don't have a grill?
No problem! You can broil them instead. Just line a baker sheet with parchment paper and follow the rest of the steps as you would for grilling. Be sure to watch them carefully!
Enjoy!
Nutrition
Calories: 460kcalCarbohydrates: 63gProtein: 18gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 207mgPotassium: 3225mgFiber: 33gSugar: 5gVitamin A: 21108IUVitamin C: 66mgCalcium: 515mgIron: 10mg
Tried this recipe?Let us know how it was!