The back woods of Montana. That is where I’m heading. Starting tomorrow, I leave for a week long excursion filled with outdoor adventures, a good amount of photography, and a lot of relaxation. Leading a life of food intolerance has made me into a very prepared foodie. I’ve often been caught out and about without a meal or snack around that I can safely eat. I’m always thinking of what will pack well, so I don’t get caught without – trust me you don’t want to see me hangry, it’s not pretty. This trip is no exception, and that’s where the Grilled Fiesta Salad was born.
My favorite thing to grill is vegetables. Almost all of these babies turn out great on the grill – though I’ve never tried grilling an avocado, but I assume it can be done. A little bit of oil and a pinch of seasoning is all you need to bring out maximum flavor. The grill enhances out their natural sweetness and imparts a smokiness that gives vegetables a robust and taste-bud-pleasing flavor.
This salad is great when eaten warm, right off the grill, and it’s just as good cold or at room temperature. It saves well in the fridge with its flavors mingling together and intensifying, and thrown in plastic container, it’s surprisingly portable.
It meets all my criteria for a meal to pack along on a trip. It’s simple to make, delicious, portable, saves well, and is healthy to boot. Trust me, this one is a winner. Take it along to your next picnic, potluck, or camping trip, and make extra or, I promise, it will be the first dish to go.
- 2 ears of white corn, husks removed
- 1 large red bell peppers
- 1 large orange bell peppers
- 1 Poblano pepper
- 1 medium red onion, sliced into rings
- 3 tomatillos, husks removed, and halved
- 1 lime, cut in half widthwise
- 1 avocado, diced
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup torn cilantro leaves, lightly packed
- Olive oil for grilling
- Heat a cast iron grill pan over medium high heat. Drizzle the pan with olive oil to keep the vegetables from sticking to the grill.
- Once the pan is good and hot add the corn to the grill. Cook for 10 minutes, rotating to grill all sides. Add the peppers, they grill great left whole, and onions. Continue cooking and turning every couple minutes until the vegetables have softened and developed some nice grill marks. Once they are grilled to your liking remove and set aside to cool.
- Next, add the tomatillo and lime halves, cut side down to the grill. The tomatillos and lime will grill much quicker, so be sure to keep an eye on them. After about 3 minutes once they have developed some great grill marks, remove them from the pan and set aside to cool.
- Once the veggies are cool enough to handle, cut the corn off of the cob and add to a large bowl. Remove the pepper stems and seeds and discard. Chop all the grilled veggies, except the lime, into bite sized pieces. I cut mine about the same size as the corn to keep everything uniform. Add to the bowl. Toss in the diced avocado, cilantro, salt, and pepper. Squeeze the grilled lime over the veggies and toss to combine. Serve.