Grilled Summer Salad
Ingredients
Instructions
- I used a small gas grill for making this recipe, but you can easily make this with a coal grill if that is what you have. Just let grill heat to a high temperature before you start cooking. You can also grill indoors using grill pan. You will not achieve the same smokiness, but it will still be delicious.
- Start by turning the heat to high. Close the top and let grill heat for al least five minutes.
- Brush chucked corn with olive oil. Directly place on the grill and cook turning every four to five minutes, until you have turned onto all four sides. After every turn, close the grill top.
- Drizzle a bit of olive oil over the cabbage and place on the grill. Cook for five minutes, turning once. Both the corn and the cabbage should be slightly charred. Remove from grill and set aside and let cool until it is easy enough to handle.
- Place corn kernels and cabbage into a bowl. Add chopped cilantro and sliced green onion.
- Mix one tablespoon of olive oil, two teaspoons of apple cider vinegar, and chipotle powder in a bowl. Pour over salad and mix. Sprinkle salad with salt and pepper. Mix and devour.
Nutrition & Diet Analysis (per serving)
360
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).