grilled avocado, corn and blueberry baby kale salad with a chipotle lime vinaigrette

Grilled Avocado, Blueberry and Corn Kale Salad / Patty's FoodI think it’s time to share a salad recipe.  Grilled avocado, corn and blueberry baby kale salad with a chipotle lime vinaigrette sounds good to me.  This is a quick easy salad recipe with a lot of Summer flavors.  Don’t be afraid of grilling the avocado slices, that’s kind of fun to do using a grill pan on top of the stove.  I steam a couple of ears of corn for this recipe and one of my other salad ingredients, fresh blueberries go great with the avocado and the corn.  I love baby kales and buy them pre-washed in a package, so easy to use.  I made my vinaigrette vegan by using the Blue Agave Sweetner from Trader Joe’s but honey could be an alternative to the agave in this salad dressing.  Fresh lime juice and zest with the flavors of Chipotle peppers in Adobo sauce, agave and sherry vinegar gives my vinaigrette recipe a lot of punch, perfect over this kale salad.

I will be back next month with the Tuesdays with Dorie  group and am already planning my baking schedule to catch up on a few of the wonderful recipes I’ve missed from Baking Chez Moi by Dorie Greenspan.  Meanwhile here is a link to Dorie’s blog with a well deserved congratulations to the French Fridays with Dorie group who after a five year cooking/baking adventure finished Around My French Table.

Grilled Avocado, blueberry and corn kale salad / Patty's FoodCouldn’t you just dive into a bowl of my Grilled Avocado, Corn and Blueberry Baby Kale Salad?  Please enjoy the recipe below for a wonderful Summer meal.Grilled Avocado, Blueberry and Corn Kale Salad / Patty's Food

grilled avocado, corn and blueberry baby kale salad with a chipotle lime vinaigrette

Yield: 2-4 servings

Ingredients

  • 6 cups baby kales, pre-washed in package
  • 2 ears of corn, I used white and yellow, steamed with corn kernals removed in big pieces
  • 1 avocado, cut into thick slices
  • 1 cup fresh blueberries
  • olive oil for brushing the avocado slices
  • for the vinaigrette
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lime juice, a little zest
  • 1 teaspoon sherry vinegar
  • 1 teaspoon Chipotle peppers in Adobo sauce, finely chopped- about 1/2 a pepper
  • 1 teaspoon Blue Agave sweeetner
  • 1/2 teaspoon sea salt
  • freshly ground black pepper to taste

Instructions

  1. Brush the avocado slices with olive oil and grill on a hot grill pan for about 1 minute per side, remove and put together the vinaigrette. Place the baby kales in a large salad bowl. Add the grilled avocado, corn and blueberries. Pour in the vinaigrette, lightly mix together and serve. Baby kales are more delicate than larger types of kale and are ready to eat immediatley after dressing the salad.
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smoky corn & grilled avocado romaine salad with chipotle-caesar dressing

We could eat fresh corn everyday during the height of it’s season so I’m always looking for different ways to prepare one of my favorite Summertime treats.  The past few weeks I’ve been adding grilled corn to the salads that I serve for dinner.  I pulled this salad recipe out of one of my ‘recipes to try’ files and decided that there is no better time to give this one a try.  As much as we love fresh corn, I think it was the look of the grilled avocados that caught my attention in this salad.  I also liked the idea of a caesar type dressing with chipotle peppers in adobo in place of the usual anchovies.  After trying the grilled avocados I did wonder why I had waited so long to prepare avocados this way.  They are simply delicious, of course- we’re talking about avocados here- and good looking with their grill marks.  I hope you’ll give this simple Summer salad a try and like me, you’ll want to grill avocados all Summer long.

smoky corn & grilled avocado romaine salad with chipotle-caesar dressing

Serving Size: 4 main course

Slightly adapted from Gourmet.

Ingredients

  • 1/4 cup grated parmesan
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon minced garlic
  • 1 tablespoon minced canned chipotle chiles in adobo
  • Sea salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 2 ears of corn, shucked
  • 2 firm ripe avocados, cut in half before grilling
  • 1 head romaine, cut crosswise into 1" strips

Instructions

  1. Prepare the grill for direct heat cooking.
  2. Make the dressing.
  3. Place the parmesan in a medium bowl, whisk in the olive oil, followed by the lime juice, garlic, chipotles and 1/4 teaspoon each sea salt and pepper.
  4. Coat corn and cut sides of avocados with vegetable oil, season with sea salt and pepper.
  5. Grill corn and avocados, cut sides down, turn the corn occasionally, cook until golden brown.
  6. Peel avocados and slice.
  7. Cut the corn kernels from the cobs.
  8. Toss the romaine with the dressing and serve topped with avocados and corn.
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