Grilled Mexican Cobb Salad

Makes 4 servingsMexican-Cobb.jpg-small

Avo Chipotle Dressing

  • 1 large ripe avocado, peeled and pitted
  • ¼ cup lightly packed fresh coriander leaves
  • 3 tablespoons each: olive oil, lime juice and orange juice
  •  minced canned chipotle pepper in adobo sauce (you can purchase this from Yuppiechef)
  • ½ teaspoon each: sugar and garlic salt

Puree all ingredients and refrigerate until needed.


  • 2 ears fresh corn (mielies)husks and silk removed
  • 2 large jalapeno peppers
  • 1 red pepper, stemmed, seeded and quartered
  • 1 medium red onion, peeled and sliced 1cm thick
  • Freshly squeezed lime juice and sea salt to taste
  • 4 cups sliced romaine lettuce
  • 1 cup walnuts, toasted and coarsely chopped
  • 1 cup very small cubes spicy / flavoured hard cheese
  • 1 cup rinsed and drained canned black beans
  • Cheese Walnut Chips (recipe follows)


  1. Set EGG for direct cooking at 200°C.
  2. Braai the corn (mielie) and onion on the EGG until lightly charred all around. Remove from the EGG and cut the corn away from the cob.
  3. Cut Jalapeno peppers into thin slices and cut the red pepper and onion into bite-size strips.
  4. Drizzle with lime juice, season to taste with salt and let it cool or chill.
  5. Pile lettuce into 4 salad bowls and top with equal amounts of grilled veggies, walnuts, cheese and black beans forming rows of each.
  6. Serve with avo dressing and cheese walnut chips.

Cheese Walnut Chips:

Cut 2 tortillas into 8 wedges. Place on a Half Moon Griddle and sprinkle with 3 tablespoons shredded spicy cheddar cheese and 2 tablespoon finely chopped walnuts.

Bake for 15 to 20 minutes or until lightly browned.

Recipe adapted from California Walnuts.


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