Grilled Cantaloupe + Vegetable Salad
Have you ever grilled lettuce? It can be done! These Grilled Summer Salads are a fun way to mix up the summer grilling routine!
Servings: 4 salads
Calories: 479kcal
Ingredients
For the Salad
- 2 ears corn in husks
- olive oil for the grill
- 2 medium zucchini quartered lengthwise into 4 wedges
- 1 bunch asparagus woody ends removed
- 1 medium cantaloupe halved; seeded; skin removed and cut into 1-inch-thick wedges
- 1 head of Romaine lettuce finely chopped
- 3 mini cucumbers sliced into 1/4-inch rounds
- 1 avocado pitted; peeled and cut into 1/2-inch pieces
- 1 cup cherry tomatoes halved
- 12 fresh basil leaves shredded
For the Red Wine Shallot Vinaigrette
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 Tbsp minced shallots
- 2 tsp dijon mustard
- 2 tsp honey or maple syrup
- 1 Tbsp fresh lemon juice
- ½ tsp ground coriander
- salt and fresh-cracked black pepper to taste
Instructions
For the Salad
- Soak the corn (in husks) in cold water for 20-30 minutes.
- Prepare a gas or charcoal grill to medium-hot, or heat a stovetop cast-iron grill pan to medium-high. Brush the grill lightly with olive oil (and apply again before grilling new items).
- Remove husks from the corn and discard. Grill the corn, rotating in quarter turns until all kernels are cooked and tender and some have blackened and charred (~20-30 minutes total).
- Grill the zucchini until tender, about 5 minutes per side.
- Grill the asparagus until tender, about 8 minutes total.
- Grill the cantaloupe on each side until heated through and grill marks develop, 2 to 3 minutes per side.
- Chop the zucchini, asparagus, and melon into bite-sized pieces, and cut the corn kernels from the cob.
- Lay a bed of Romaine lettuce on each plate and top with the grilled items and the cucumbers, avocado, and tomatoes. Tear fresh basil over the top. Drizzle with the vinaigrette (about 2 tablespoons per serving).
For the Red Wine Shallot Vinaigrette
- Combine all ingredients in a small bowl or cup. Use an immersion blender to combine and emulsify the dressing.
- Store any remaining dressing in the refrigerator in a clean, air-tight glass jar for up to 1 week. (I like to save and sanitize (simply boil in hot water for 5 minutes and dry) old mustard or jam jars for this.)
Notes
Recipe courtesy of ABC's "The Chew."
Nutrition
Calories: 479kcal | Carbohydrates: 39g | Protein: 8g | Fat: 36g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 88mg | Potassium: 1549mg | Fiber: 11g | Sugar: 23g | Vitamin A: 18974IU | Vitamin C: 94mg | Calcium: 105mg | Iron: 3mg
