Grilled Fajita Salad with Creamy Avocado Dressing

Dave and I signed up for a CSA (community supported agriculture) basket that we'll pick-up every Wednesday for the next twenty weeks We selected the small family basket from Bird Song Farm in Hiram, Ohio and are looking forward to getting creative with all of the produce that we receive. This week's recipes will include a lot of green.

We picked up:
-Speckled Trout Back Lettuce
-Three Baby Zucchinis
-Green Onions
-Mixed Greens
-Rainbow Chard
-Kale
-Two Kinds of Choy 

-Red Leaf Lettuce
-Basil

I really wanted to make some sort of taco this week and then use some of the greens as the shell, but Dave wanted to make a salad. It was nice enough to grill out the last few days so Dave suggested combining our ideas into this Grilled Fajita Salad with Creamy Avocado Dressing using the Speckled Trout Back Lettuce and some of the green onions from our CSA pick-up. I can't wait to make this again later in the summer once we start to get more produce, all of the fresh vegetables made this look stunning and I thought serving the fajita vegetables over a bed of lettuce was a great idea and really allowed everything to shine. The dressing Dave put together was delicious too.

Vegetarian & Cooking Original

Ingredients:
-Speckled trout back lettuce (or any salad green), 2-3 cups
-1 red bell pepper
-1 yellow bell pepper
-1 small zucchini
-1 yellow squash
-1 small red onion
-1-2 ears of corn
-Chili powder, to taste
-Paprika, to taste
-Salt, to taste
-1 ripe avocado
-1/4 cup lime juice
-1 clove garlic
-1 tablespoon extra-virgin olive oil
-2 ounces goat cheese
-10 cherry tomatoes
-1 stalk green onion

Begin by washing your fresh veggies, dry the lettuce and set aside. Remove seeds and ribs from the peppers, the skin from the onion, the ends of the squashes and the corn cob husk. Chop peppers, onion and squashes in large dice form, for kebab-style grilling or veggie grill baskets.

Spray the veggies with oil, then season with salt, paprika and chili powder. Place on a hot charcoal grill for about three or four minutes per "quadrant," turning three times.

While the vegetables cook, prepare the sauce in a blender by adding avocado, lime juice, garlic, olive oil, and a pinch of salt. Blend until smooth, adding water if necessary to thin the dressing.

Cut the corn from the cob, then plate by layering the bed of lettuce, grilled veggies and corn, sliced green onion, halved tomatoes, crumbled goat cheese, and avocado dressing. Best served immediately.