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Green Chopped Salad with Balsamic-Grilled Cherry Tomato Skewers
Ingredients
Serves 4
Cherry tomato skewers
24 cherry tomatoes
2 tablespoons olive oil
3 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon chopped thyme
1 teaspoon fine grain sea salt
Fresh ground pepper to taste
4 to 6 wooden skewers soaked in water for 30 minutes (or metal skewers)
Green chopped salad
1 head romaine lettuce, chopped
3 handfuls baby spinach, chopped
1 cucumber, peeled, seeded and thinly sliced
1 handful fresh basil leaves, chopped
2 avocados, peeled, seeded and cut into ½-inch cubes
2 scallions, white and light green parts, chopped
½ cup / 2.1 oz / 60 gr slivered almonds (or your favourite nuts)
3 large handfuls green beans, steamed and chopped (optional)
Balsamic dressing
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Pinch fine grain sea salt
Pinch freshly ground black pepper
Directions
To assemble the salad, divide chopped romaine lettuce and spinach in 4 individual bowl (or in one large bowl). Top with sliced cucumber, basil, diced avocado, chopped scallions, slivered almonds and green beans (if using). Set aside until ready to serve.
To make the dressing combine olive oil, balsamic vinegar, salt and pepper into a jar (or a small bowl). Put the lid on the jar and shake well. Set aside until ready to serve.
To make cherry tomato skewers, in a large bowl whisk together the oil, vinegar, minced garlic and thyme in a medium bowl. Add the tomatoes and toss to coat. Let tomatoes sit at room temperature for 30 minutes to marinate.
Heat the grill (or a grill pan) to high.
Remove the tomatoes from the marinade and skewer 6 cherry tomatoes per skewer.
Season on both sides with salt and pepper and grill until golden brown and slightly charred on both sides, about 6 minutes (depending on how hot your barbecue is).
Arrange grilled cherry tomato skewers on top of salad bowls and drizzle with balsamic dressing.
Serve!
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