Skill Level
Summer Salad Bowl with Jalapeno Vinaigrette
Salad
Little Gem Lettuce | 2 Heads | |
Fresh Corn | 4 | |
Red Onion | 1/2 | |
French Green Beans | 2 Cups | |
English Cucumber | 1 | |
Heirloom Tomatoes | 2 | |
Avocado | 1-2 |
Jalapeno Vinaigrette
Jalapeno | 1-2 | |
Rice Wine Vinegar | 2 Tablespoons | |
Fresh Ginger | 1 inch piece | |
Cilantro | 4 Tablespoons | |
Lime | 1 | |
Dijon Mustard | 1 teaspoon | |
Miso | 1 Tablespoon | |
Honey or Agave | 1 teaspoon | |
Cumin | 1/4 teaspoon | |
Canola Oil | 1/2 Cup |



- Make the Dressing by juicing the Lime & chopping the Jalapeno’s (removing the membrane & seeds). Whizz it all together in a food processor, set aside while you make the Salad.
- Heat a grill pan and grill the Corn and also boil some water for the Green Beans.
- Place the Green Beans in the boiling water for about 1-2 minutes then run them under cold water to stop the cooking process and then throw them in the grill pan with a little kosher salt.
- Strip the corn from the cob and let cool same for the Green Beans.
- Assemble the Salad by washing and arranging the leaves around the bowl you will be serving it in.
- Slice the Avocado and the Tomatoes. Thinly slice the Red Onion and the Cucumber.
- Arrange it all in the Lettuce lined bowl and add a few slices of grilled Bread if you like.
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