Grilled Mexican Cobb Salad with Walnuts

By Mike Isabella
Total Time
50 Mins
Serves
4
Meal
Dinner Lunch

DESCRIPTION

Summer grilling and seasonal produce are at their best in this flavorful salad! Toasted walnuts add a delightful crunch while the avocado chipotle dressing gives a little kick!

Prep Time
25 Mins
Cook Time
25 Mins
Total Time
50 Mins
Calories
640
Total Fat
47
Polyunsaturated Fat
17
Cholesterol
30
Sodium
390
Carbohydrates
44
Dietary Fiber
12
Protein
19

Ingredients

Avocado Chipotle Dressing

  • 1 avocado, large, ripe, peeled, pitted
  • 1/4 cup cilantro leaves, lightly packed, fresh
  • 3 tablespoons olive oil
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 1-2 teaspoons chipotle pepper in adobo sauce, minced, canned
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic salt

Salad

  • 2 ears corn, fresh, husks and silk removed
  • 2 jalapeno peppers, large
  • 1 red bell pepper, stemmed, seeded, quartered
  • 1 red onion, medium, peeled, sliced 1/2-inch thick
  • Lime juice, freshly squeezed, and sea salt to taste
  • 4 cups romaine lettuce, sliced
  • 1 cup California walnuts, toasted, coarsely chopped
  • 1 cup chipotle Cheddar or pepper Jack cheese, very small cubes
  • 1 cup black beans, rinsed, drained, canned
  • Cheese Walnut Chips (recipe follows)

Preparation

Avocado Chipotle Dressing

  1. Puree all dressing ingredients in a blender or food processor. Transfer to a small bowl and press plastic wrap onto the surface. Refrigerate until ready to serve.

Salad

  1. Grill corn, peppers and onion over medium-high heat until lightly charred on all sides; remove from grill. Cut corn away from cob. Cut jalapeno peppers into thin slices and cut bell pepper and onion into bite-size strips. Drizzle with lime juice and season to taste with salt; let cool or chill.
  2. Pile lettuce into 4 salad bowls. Top with equal amounts of grilled vegetables, walnuts, cheese, and black beans, forming rows of each. Serve with avocado dressing and Cheese Walnut Chips.

Cheese Walnut Chips

  1. Cut 2 corn tortillas into 8 wedges (preferably a homemade-style tortilla). Place on a foil lined baking sheet and sprinkle with 3 tablespoons shredded pepper Jack or chipotle Cheddar cheese and 2 tablespoon finely chopped walnuts.
  2. Bake at 400°F for 15 to 20 minutes or until lightly browned.