Grilled Vegetables and Baby Spinach Salad with Avocado and Cilantro Dressing

2.jpg

Preparation Time 10 minutes

Cook Time 30 minutes 

Serves 5 to 6 persons 

Ingredients

Salad

  • Broccoli 2 heads (large florets)

  • Corn on the cob 2 to 3

  • Garlic cloves minced 2 

  • Olive Oil 4 tbsp

  • Blueberries 1 small box

  • Dried Cranberries chopped ½ cup

  • Sliced Almonds 1/3 cup

  • Baby Spinach 400 grams or 12 cups

Dressing

  •  Avocado ½

  • Cilantro bunch 1/2 

  • Mint Leaves ½ Cup 

  • Garlic Clove 1 

  • Olive Oil ¼ cup

  • Lemon juice 4 to 5 tbsp

  • Sugar 1 tsp or more 

  • Salt to taste

Method

  1. In a bowl, mix together minced garlic and olive oil with some salt. Rub the broccoli florets with a portion of this mixture and the remaining on the corn. Grill the florets and the corn on a grill or in the oven (400F) until charred on the edges

  2. Roughly chop the broccoli florets into small pieces. Remove the corn from the cob with a knife

  3. For the dressing, put all the ingredients in a blender to make a smooth dressing. Adjust the seasoning with salt, sugar and lemon juice as desired

  4. In a large bowl, mix together spinach, broccoli florets, corn and rest of the ingredients. Gradually add the dressing and toss until the salad is evenly coated with the dressing

SaladsDevanjali Luthrasalads, healthy, summerComment