Grilled Vegetable Spring Salad
Green salad doesn't have to be boring. This bright green spring salad is full of flavor. It's the perfect way to hop into spring.
Servings: 6
Ingredients
- 1 bunch broccolini
- 1/2 lb thin asparagus
- 1/4 lb snap peas
- 1/2 green apple diced
- 1 red radish sliced
- 5 ozs baby kale or baby spinach
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 6 tbsp Alabama White Sauce divided
Instructions
- Heat Grill: Heat grill to medium-high heat.
- Grill Veggies: Toss broccolini, asparagus and snap peas with oil, salt and pepper. Grill over direct heat for 4 minutes. Flip the broccolini and asparagus at least once. There is no need to flip the peas. Remove from the grill. (This can be done in advance.)
- Prep Veggies: Remove the florets from the broccolini stems. Discard the stems. Remove 1-2 inches of the woody asparagus bottoms and discard.
- Build Salad: Place the baby kale or spinach in a large salad bowl. Just before serving, toss the leaves with 1/4 cup of the dressing. Arrange the prepared veggies on top. Drizzle with more dressing. Serve.
Notes
When grilling the vegetables, place them on the grill grates perpendicularly, so they don't slip through the grates. Or use a vegetable grill basket.
The vegetables can also be cooked on a grill pan.
When grabbing skinny vegetables, grab only 1-2 at a time. If you try to grab more, it's likely they'll fall through the grate.
Nutrition
Calories: 149kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 311mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2938IU | Vitamin C: 45mg | Calcium: 54mg | Iron: 1mg