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Grilled Eggplant Salad with Avocado-Garlic Dressing

Smoky grilled eggplant tossed with fresh greens and red pepper, finished with a creamy avocado-garlic dressing. An easy, vegan, gluten-free summer salad.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Choose Serving Size 4

Equipment

  • Grill or grill pan
  • Blender
  • Salad bowl
  • Tongs

Ingredients 

For the salad

  • 1 eggplant large, sliced into rounds
  • 4 cups mixed salad greens
  • 1 red bell pepper sliced
  • 2 tbsp olive oil for grilling
  • Salt for the eggplant

For the avocado-garlic dressing

  • 1 avocado ripe
  • 1 cloves to 2 garlic
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 to 3 water
  • Salt and black pepper to taste

Instructions

  • Salt the eggplant slices and let them sit for 15 minutes, then pat dry.
  • Brush with olive oil and grill on a hot grill or grill pan for a few minutes per side, until charred and tender.
  • Make the dressing: blend the avocado, garlic, lemon juice, olive oil, and water until silky. Season with salt and pepper, adding more water to thin if needed.
  • In a large bowl, toss the greens and red pepper. Top with the grilled eggplant.
  • Drizzle generously with the avocado-garlic dressing and serve right away.

Notes

Salt the eggplant for the best char. Make the dressing fresh; it keeps 2 days with plastic wrap on the surface. Add chickpeas or tofu to make it a full meal.