Chef Tom Fraker
Grilled Salsa Salad
Category
Salad
Servings
6 - 8 servings
Prep Time
30 minutes
Cook Time
10 minutes
Author:
Chef Tom Fraker
Sweet and savory, this delicious salad is perfect for those summer months when the grill is always fired up.
Ingredients
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6 large Tomatoes, halved lengthwise and seeded
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3 Limes, halved
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3 Garlic cloves, peeled
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2 large Avocados, halved lengthwise and pitted
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1 large Mango, halved lengthwise and seeded (do not peel)
-
1 Sweet Onion, thickly sliced
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Extra-virgin Olive Oil
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1/4 cup Fresh Cilantro, chopped
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15 Dried Tepin Chile Peppers, ground
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Salt
-
1 head Butter Lettuce
Directions
Preheat grill to meduim heat. Brush tomato and next 5 ingredients (through onion) with oil. Place fruits and vegetables on grill rack; grill, rotating halfway through grilling to achieve even grill marks, about 3 to 5 minutes. Set limes aside.
Peel and finely dice remaining grilled fruits and vegetables. In a bowl, combine fruis and vegetables, cilantro , and chile; toss together. Squeeze in lime juice; sprinkle with salt to taste. Serve with butter lettuce leaves.
Recipe Note
Recipe from The Great Pepper Cookbook.
Filed in:
Avocados,
Butter Lettuce,
Cilantro,
Dried Tepin Chile Peppers,
Dried Tepin Peppers,
Entree,
Garlic,
Grilled Salsa Salad,
Hass Avocado,
Heirloom Tomatoes,
Limes,
Mango,
Mano,
Memorial Day,
Organic Butter Lettuce,
Organic Garlic,
Organic Limes,
Organic Sweet Onions,
Salad,
Side Dish,
Summer Salad,
Sweet Onion,
Tree Ripened Mangos
