Little gem lettuce offers the perfect crunch for this simple version of green goddess dressing and crisped smoky coconut chips. Slightly searing little gems along with corn on the barbecue adds a rich, smoky depth.
Grilled Gem Salad and Smoked Coconut Chips
Ingredients
- 2 tsp (10 mL) avocado oil or grapeseed oil, plus extra
- 2 tsp (10 mL) tamari soy sauce
- 2 tsp (10 mL) liquid smoke
- 1/2 tsp (2 mL) smoked paprika
- 1/8 tsp (0.5 mL) sea salt
- 1 cup (250 mL) large flaked, unsweetened coconut
- 1 cob corn, husked
- 3 heads artisan green gem lettuce
- 1 cup (250 mL) heirloom cherry tomatoes, halved
- 3 whole green onions, thinly sliced
- 3/4 cup (180 mL) prepared guacamole
- 1/4 cup (60 mL) chopped parsley
- 1/4 cup (60 mL) chopped cilantro
- 3 Tbsp (45 mL) lime juice
- 2 tsp (10 mL) tamari soy sauce
Nutrition
Per serving:
- calories193
- protein4g
- fat16g
- saturated fat10g
- trans fat0g
- carbohydrates13g
- sugars4g
- fibre6g
- sodium281mg
Directions
01
Preheat oven to 325 F (160 C). In medium bowl, combine oil with tamari, liquid smoke, smoked paprika, and salt. Whisk to blend. Add coconut and gently toss to evenly coat. Scatter thinly and evenly on parchment-lined baking sheet. Bake for 5 minutes. Gently stir and flip with spatula. Continue baking for 4 to 6 more minutes until golden, flipping and stirring often to prevent it from baking unevenly. Watch carefully, as coconut can quickly burn. Remove and cool thoroughly. Chips will crisp up as they cool. They can be stored in a tightly covered container at room temperature for up to a week.
In blender or food processor, combine Mock Green Goddess Dressing ingredients. Blend until creamy, adding a little water as needed to make it pourable. Add a little more tamari or lime juice, to taste, if you wish. You should have about 1 cup (250 mL). Dressing can be stored in a tightly covered container in refrigerator for a couple of days.
Grease barbecue grill and preheat to medium high. Lightly brush husked cob of corn with oil. Place on grill and barbecue, turning cob often, until lightly charred and kernels are tender, about 5 to 8 minutes. If corn is charring too much, lower heat on a portion of grill, and move cob to indirect heated side of grill. Remove to cool when tender.
Cut lettuce heads in half lengthwise. Lightly brush cut sides with oil. Place cut side down on preheated grill and barbecue just until cut sides are lightly charred, about 3 to 5 minutes, depending on intensity of heat from the barbecue. Using tongs, remove lettuce from grill and place cut side up on serving platter. Shave chunks of grilled corn overtop and scatter with tomatoes and green onions. Drizzle with 1/2 cup (125 mL) Mock Green Goddess Dressing and sprinkle with half the Coconut Chips, reserving remaining dressing and chips for another time.
Tips:
- For an equally delicious crunch, substitute toasted sliced almonds or pine nuts with seasonings.
- Smoked coconut chips are delicious served on many dishes. Sprinkle over Indian rice dishes, grilled vegetables, and even stir-fries.
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This recipe is part of the 7 Healthy Recipes for the Ultimate Father's Day BBQ collection.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
