Recipe: Grilled Summer Chopped Salad with Chipotle-Lime Vinaigrette

serves 4

3 tablespoon extra virgin olive oil, plus more for grates
juice of 1 lime, about 2 tablespoons
1 tablespoon raw agave nectar
1 tablespoon adobo sauce from 1 can chipotles in adobo
1 large clove garlic, minced
sea salt and freshly ground pepper
1 red bell pepper, stemmed, halved, and seeded
4 large scallions
2 large hearts of romaine, halved
1 ear corn, shucked
1 ripe mango, finely diced
1 avocado, finely diced
1/2 cup shredded Monterey Jack cheese

 

In a small bowl, whisk together olive oil, lime juice, agave, adobo sauce, and garlic, season with salt and adjust flavor, adding more agave or lime juice to taste; set aside. Heat grill to medium-high. Brush grates with oil. Grill scallions, romaine, pepper, and corn, until nice grill marks form, about 3 minutes for scallions and romaine; 7 minutes for pepper and corn. Cool to room temperature. Finely dice pepper, scallions, and romaine, and cut corn kernels from cob. Toss cooled grilled vegetables with mango, avocado, cheese, and enough dressing just to moisten. Season with salt and pepper. Serve immediately.