We are always experimenting, trying to find new ways to spice up a salad. Lately, we have been obsessed with grilling some of the vegetables and combining them with raw. It gives the salad a nice combination and texture of soft versus crunchy and the char on the grilled veggies imparts a nice smoky flavor. What really though turns this salad on in the vinaigrette. Sweet, floral, spicy, tart, and tangy. It hits all the right umami notes. Try leftovers in a rice bowl with some steamed spinach and baked salmon.
Kale, Grilled Vegetable and Grilled Chicken salad with Coconut Lime vinaigrette
3 cups kale, stemmed and sliced fine
2 cups red leaf lettuce sliced or shredded into bite sized pieces
1 small eggplant sliced into ¼ inch rings
5 scallions with tips removed
1 zucchini sliced long ways into ¼ inch thick pieces
1 yellow squash sliced long ways into ¼ inch thick pieces
1 firm stone fruit, diced (can be plums or peaches)
¼ cup radishes thinly sliced
2 Persian cucumbers, diced
1 chicken breast
½ -1 cup coconut lime vinaigrette
½ teaspoon salt
½ teaspoon pepper
On the grill or in a grill pan, grill eggplant, squash, zucchini and scallions until tender, then dice. Set aside.
Season chicken breast with salt and pepper and grill in pan or on grill. (About 5 minutes per side.) Remove from heat and dice.
Dress kale with ½ cup dressing and massage. Let kale sit for at least five minutes.
Toss all ingredients together and add more dressing to your liking.
Coconut lime Vinaigrette
Makes about 2 cups
Juice of 3 limes
Zest of 3 limes
6 tablespoons fish sauce
3 tablespoons of fresh mint, minced
1/3 cup fresh cilantro, minced
1-cup full fat coconut milk
3 cloves garlic minced
1 Serrano pepper, seeded and minced
3 tablespoons brown sugar
Whisk together the lime juice, fish sauce, garlic and brown sugar until sugar dissolves. Add the rest of the ingredients and whisk until mixed.
Serve with rice bowls or as dressing for any salad including the Kale, Grilled Vegetable and Grilled Chicken salad.