Grilled Red Cabbage Salad with Avocado Dressing

Ingredients:

Grilled salad

• 3 fresh ears of sweet corn, large husks removed, leaving only the thin inner husks
• Half a red cabbage, cut into quarters
• 4 green onions
• 2 poblano peppers
• Vegetable oil, for greasing
• 2 cups strawberries, stemmed and halved

Avocado dressing

• 1 ripe avocado
• 0.5 cups olive oil
• 1/4 cup red wine vinegar
• 1 large bunch of cilantro
• Juice and zest of 1 lime
• 1 clove of garlic

Preparation:

1. Preheat grill to high heat.
   
   Brush the corn, cabbage, and green onions with vegetable oil and season with salt and pepper. Grill the corn, cabbage, green onions, and poblano peppers until charred: 4-5 minutes per side for the corn and onions, 10 minutes per side for the poblano peppers (turning them), and 10-15 minutes per side for the cabbage. Grill the strawberries on a grill rack or skewers for 1-2 minutes per side. Let the vegetables and strawberries cool.
2. Avocado dressingMeanwhile, place the avocado flesh in a food processor. Add the olive oil, vinegar, cilantro, lime zest and juice, garlic, and some salt and pepper. Process until smooth. Adjust the salt as needed.
3. Once the vegetables have cooled, shred the cabbage. Remove the skin, seeds, and membranes from the poblano peppers and cut them into thin strips. Chop the green onions. Then, cut the kernels from the corn cobs over a towel. Place all the vegetables and strawberries in a large bowl. Drizzle with the avocado dressing and toss to combine. Season with additional salt and pepper, if desired.