Grilled Green Goddess Salad
The idea of grilling leafy greens may sound odd, but doing so lends a surprising depth of earthy flavor that perfectly complements the homemade herby dressing and hodgepodge of tasty toppings.
Serves 4
Salad:
- ⅛ c. olive oil
- 1 head romaine, split
- 1 head radicchio, split
- 1 bunch kale
- 1 bunch spinach
Dressing:
- ⅓ c. buttermilk
- ¼ c. chives
- ¼ c. parsley
- ¼ c. cilantro
- 1 lemon, juiced
- 1 garlic clove, peeled and minced
- ½ c. mayonnaise
- ½ tsp. salt
- ¼ tsp. pepper
Toppings:
- 1 c. sprouts
- 1 c. pea shoots
- 1 avocado, peeled, cored, and sliced
- 2 tbsp. sunflower seeds
- 3 tbsp. feta cheese crumbles
- Lemon wedges, for garnish
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Instructions:
- Heat the grill to medium-high heat, and brush with the oil. Grill the salad ingredients for 2–3 minutes or until just slightly charred. Chop into bite-sized pieces.
- Place the buttermilk, chives, parsley, cilantro, lemon juice, and garlic in a blender. Puree until smooth. Add the mayonnaise to a medium bowl, and whisk in the buttermilk mixture. Season with the salt and pepper.
- In a large serving bowl, toss the salad ingredients together with the toppings. Drizzle with the salad dressing, and serve with the lemon wedges.
