Summer Power Salad

Loaded Salads are my jam! They pair perfectly with a grilled ribeye and also work as a meal on their own. VERSATILITY! They’ve been consistently making appearances here on WGC the last few years and this summer power salad is right up there with the rest of them.

Loaded with everything you could ask for - and all of which I snagged from my favorite Santa Monica farmers market. It’s exactly what I want for lunch or dinner every day for the rest of the season. You could add some grilled chicken or salmon on top, perhaps a few pieces of shrimp, or steak. The possibilities are endless. You could also forgo the protein and just stick to the base salad like I’m posting below. It’s perfection and to be honest, it doesn’t need anything else! If you love these and want more inspiration you can also try my Summer Grilled Chicken Power Salad.

Rock the power salad this year and you’ll feel fab!

Summer Power Salad

Author: Gaby Dalkin

5 from 1 vote

Loaded Salads are my jam! They’ve been consistently making appearances here on WGC the last few years and this summer power salad is right up there with the rest of them.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 8 servings

Cook ModePrevent your screen from going dark

Ingredients

  

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For the Salad

• ▢ 3 cups market lettuce any variety will work
• ▢ ½ cup fresh mint leaves
• ▢ 6 scallions
• ▢ 2 ears corn on the cob
• ▢ olive oil for drizzling
• ▢ 1 avocado sliced
• ▢ 1 cup Blistered Tomatoes and Herbs
• ▢ crumbled goat cheese

For the Lemon Vinaigrette

• ▢ 1 lemon juiced
• ▢ 2 teaspoons champagne vinegar
• ▢ ⅓ cup olive oil
• ▢ kosher salt to taste

Instructions

 

• Arrange the greens and mint on a large serving bowl.
• Preheat an outdoor grill over medium high heat. Drizzle the the scallions and corn with olive oil and place them on the grill and let char. The scallions will need 1-2 minutes and the corn 6-8. Once grill marks are present, remove from the grill. Slice the scallions into 1 inch pieces and remove the corn from the cob.
• Add the grilled vegetables to the serving platter along with the avocado, blistered tomatoes and crumbled goat cheese. Toss everything together and serve with the Lemon Vinaigrette served on the side

Notes

This is the perfect side to burgers and dogs.

Nutrition Information

Calories: 155kcal | Carbohydrates: 10g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Sodium: 13mg | Potassium: 321mg | Fiber: 3g | Sugar: 3g | Vitamin A: 518IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg

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