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Grilled vegetable salad with Asian vinaigrette

Wild Greens and Sardines focuses on clean, simple, seasonal flavors that highlight nature at its best. My cooking is largely based upon what I find at farmers’ markets and is inspired by travels near and far. I love going to the market a...

Healthy and fresh side dish

Get your daily serving of vegetables in one dish with this grilled veggie salad with Asian fish sauce vinaigrette.

Daily Flavor

 Grilled vegetable salad with Asian vinaigrette

Healthy and fresh side dish

Get your daily serving of vegetables in one dish with this grilled veggie salad with Asian fish sauce vinaigrette.

Use seasonal vegetables to make this salad any time of the year. It's a perfect side dish for chicken, fish or beef.

Grilled vegetable salad recipe

Serves 6

Ingredients:

  • 12-14 okra
  • 12-14 green beans
  • 2 summer squash or zucchini, cut into 1-inch strips
  • 2 ears of corn, shucked
  • 2 Japanese eggplant, cut into 1-inch strips
  • 3-4 mild-medium heat peppers, like poblano or Anaheim
  • 4-5 kale leaves
  • Extra-virgin olive oil
  • Sea salt
  • Fresh ground black pepper to taste
  • 4-5 green onions, finely chopped
  • 3 cups cooked wild rice
  • Thai basil leaves for garnish
  • Mint leaves for garnish
  • 1/3 cup toasted nuts (like pecans, walnuts or slivered almonds)
  • Asian fish sauce vinaigrette (see recipe below)

Directions:

  1. Heat a grill pan over medium-high heat for about 5 minutes. Toss the okra, green beans, summer squash, corn, eggplant, peppers and kale lightly in olive oil and season with salt and pepper. When the pan is very hot, grill the vegetables in batches. When charred and tender, remove the vegetables from the pan and set aside. When cool enough to handle, cut the okra in half lengthwise, cut the green beans into 1-inch pieces, cut the corn kernels off the cob, slice the peppers into thin strips and roughly chop the kale.
  2. Heat a small skillet over medium heat. Add a few teaspoons olive oil and saute the green onions for a few minutes until tender. Stir into the cooked wild rice.
  3. Layer the wild rice in a large bowl or on a platter. Top with the grilled vegetables. Garnish with basil and mint leaves. When ready to serve, pour the vinaigrette over the grilled vegetables and top with the toasted nuts.

Asian fish sauce vinaigrette recipe

Ingredients:

  • 1 garlic clove, minced
  • 1 teaspoon brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1-2 Thai chilies, thinly sliced

Directions:

  1. Whisk all the vinaigrette ingredients together.

More Daily Flavor

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Romesco sauce with roasted vegetables
Tuna, white bean and roasted fennel salad

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