earthboundfarmearthboundfarmRecipes / Mains / Grilled Avocado & Lemon Salad
Servings: 2-4 servings
| Active Time: 25 minutes
| Total Time: 25 minutes
This Grilled Kale + Arugula Salad is a delightful summer dish that brings out the natural flavors of the vegetables with a smoky twist. Paired with crumbled pancetta and a light vinaigrette, this salad is both refreshing and satisfying.
Salad:
5 oz Earthbound Farm Kale + Arugula
1 lemon, halved
1 avocado, halved and pitted
1 red bell pepper, cut into strips
2 oz crumbled pancetta, cooked
Dijon Mustard Vinaigrette:
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
If using a grill, preheat to medium-high heat. If using a stove top, preheat a grill pan over medium-high heat.
Lemon: Place the lemon halves cut-side down on the grill or grill pan. Grill for 2-3 minutes until they have nice grill marks and are slightly caramelized.
Avocado: Place the avocado halves cut-side down on the grill or grill pan. Grill for 2-3 minutes until they have nice grill marks.
Red Bell Pepper: Place the red bell pepper strips on the grill or grill pan. Grill for 4-5 minutes, turning occasionally, until they are tender and have nice grill marks.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
On a large platter, combine the Kale + Arugula blend. Squeeze the grilled lemon halves over the greens to add a smoky citrus flavor.
Add the avocado halves to the salad along with the grilled red bell pepper strips. Sprinkle the cooked crumbled pancetta over the top.
Drizzle the vinaigrette over the salad and toss gently to combine. Enjoy!
