Grilled Salad

1 Florida or Hass avocado

½ bunch radishes, washed, stemmed and cut in half

2 small heads of lettuce (like romaine hearts, endive and red or green leaf lettuce)

1 English cucumber

olive oil

grill basket

kosher salt

freshly ground black pepper

For serving:

green goddess dressing (recipe below)

Heat the grill to medium heat, about 350˚F.

Prepare the salad ingredients.

Cut the avocado into halves or quarters, remove the peel and seed. Cut the lettuce heads into quarters or 1/6ths, depending on the size of the heads, leaving the stem intact so the leaves stay together. Cut the cucumber in half lengthwise then in half crosswise. Transfer the salad ingredients to a grill basket. Drizzle with olive oil and season with salt and pepper. Grill, flipping a couple times, until lightly charred in spots.

Dress the grilled greens with as much of the green goddess dressing as desired. Serve immediately.

Green Goddess dressing:

1 cup mayonnaise

1 cup parsley leaves

½ cup cilantro leaves

¼ cup dill leaves

¼ cup tarragon leaves

½ cup picked dill

4 each Anchovies

1 tablespoon Dijon mustard

juice from ½ a lemon

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

Combine all ingredients in a blender and puree until smooth. Taste for seasoning and adjust lemon if desired.

Grilled Salad

About The Author

Michelle Bernstein