Summer is here !!
Try something different this summer.
Create an Indian inspired Salad to go with all your grilled meats. Eat Healthy and Happy Grilling!
Grilled Avocado, Paneer, & Red Pepper Salad with Green Chilli Mint Dressing by Chef Hari Nayak
Dressing
1 ripe avocado, pitted and peeled
1Tbsp. chopped mint
1 Tbsp. chopped green chilies
2 tsp. chopped cilantro
3 Tbsp. lemon juice
1 tsp. kosher salt
Ground black pepper
1/3 cup extra-virgin olive oil
Salad
1/2 medium red onion, thinly sliced
2 lemons, divided
1/4 cup extra-virgin olive oil, divided
2 Hass avocados, halved, pitted, and peeled
1/2 pound Paneer cheese, Thick slices (2in)
1 red pepper, cut in half and core removed
Salt and pepper
2 hearts of romaine, halved lengthwise
4 tomatoes, sliced into eight wedges
1/4 cup grated Parmesan cheese
Directions
To make dressing: In a food processor or a blender, combine avocado, mint, green chilli, cilantro, , lemon juice, salt, and pepper and process until very smooth, scraping down sides. With the motor running, add olive oil. Add enough cold water to make dressing pourable, about 3/4 cup. Refrigerate until ready to serve.
To make salad: In a small bowl, toss onion with juice from 1 lemon and 1 Tbsp. olive oil. Set aside.
Preheat grill to medium heat. In a medium bowl, toss avocado halves , roasted red pepper and paneer cheese with 2 Tbsp. olive oil, juice of 1 lemon, and salt and pepper to taste. Grill cut side down until marks appear, about 1 minute. Remove from grill and set aside.
Brush cut side of romaine halves with 1 Tbsp. olive oil. Grill cut side down until lettuce is slightly wilted and marks appear, 1 to 2 minutes.
Arrange the grilled avocados, paneer cheese, red pepper, grilled romaine, tomatoes, and marinated onions on a platter. Drizzle on some of the dressing, add salt and pepper to taste, and sprinkle with Parmesan. Serve, passing extra dressing at the table.
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