Sunday, June 11, 2017

Chimichurri Dressing on Grilled Vegetable Salad

So thankful for these two.

Hey y'all!  Just wanting to share this INCREDIBLE salad with you.

I've been doing a LOT of cooking lately and have been having fun with several new recipes and combos.  MJ is eating food now, which is so fun!  I forgot how time consuming and messy it is when they are learning.  I'm also temporarily dairy and egg free while we experiment with my diet and her skin issues.  Oh the sacrifices we make, but if it makes the baby more comfortable, it's worth the temporary change.  Salads for breakfast it is!  Okay, just kidding... not really.  But, I'm surprised how well I'm taking the adjustment.  But with salads like this, what's not to love!

I told Chris I wanted to cook my own mother's day feast, and since then, I've made this dressing almost weekly.  The grilled vegetables really make the salad, so don't skip that step!

This dressing is quick and easy with no fancy ingredients.  I have a chimichurri steak sauce and marinade recipe on this blog as well.  It's a "truer" chimichurri with a more full herb bouquet.  It's so yummy!  But this dressing is so tasty in it's own way.  It uses different heat and really highlights the cilantro.  

So, four components:
Salad bed
Grilled veg
Grilled spice-rubbed meat

Chimichurri Dressing on Grilled Vegetable Salad 
(adapted from joyfulhealthyeats) Makes a hearty dinner salad for 4+ and about 1 cup of dressing.  Dressing can be stored in a sealed container for up to a week.

1 garlic clove
1 cup fresh cilantro
2 tbls red wine vinegar
1 large lime, juiced
4 tbls olive oil
1/2 tsp smoked paprika
1/4-1/2 tsp rep pepper flake
1/2 tsp salt

Meat and rub (suggested)
4 boneless skinless chicken breasts
1 pork loin
     (or do both and double the spice rub mix)
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1 tsp dried minced onion
1/2 tsp red pepper flake
1 tsp salt

3 cups spring greens of your choice
3 cups arugula (makes the salad)
1 avocado sliced
1/2 cup tomatoes diced or sliced
1 bunch asparagus
1/2 red onion (follow slicing and grilling directions) 

Lay out your greens, toms and avo!  Sprinkle with salt and pepper.

Combine all dressing ingredients in a food processor and taste for salt and pepper.

Prep your meat and grilled veg.  Meats should be pat dried with a paper towel then rubbed with the spice combo.  Bring to room temp before grilling.  Grill according to thickness: larger chicken breasts usually: high heat, 6 min, flip, 6 min, flip, 3-4 min... and pork loin usually: high heat, 3 rotations of 6 minute, flip.  Then don't forget to REST your meat before slicing.

Toss your asparagus in extra olive oil, salt and pepper.  Slice you onion WITH SKIN ON in about 1 cm rounds.  The onion paper layer will hold the rings together while grilling.  Remove outer layer before serving.  Grill asparagus about 4 min, turning once halfway... and onion about 5 min, turning once halfway.  Serve veggies chopped up after grilled for easier eating, but not too finely diced.  This is a chunky salad.

Once meat has rested 5+ min, slice and top with half the dressing.  The other half goes on the salad once the grilled veg has been added.  It's such a fabulous combo with the fresh avo and tom with the grilled veg.  Gah, I'm salivating just typing this.  You'd think I'd be sick of this by now!  Nope!  SO FRESH!

Plus- it's dairy free, gluten free and egg free.  Really it's just amazing!  Invite all your friends and serve this up!

It's a lovely outdoor meal.  Pair with a bold, fruit forward red wine.  It can stand up to these flavors!

I love this photo.  World's best nana, cutest kids and loving father.

This salad will knock your socks off.  Guaranteed.

No comments:

Post a Comment