Leftover grilled veggies are perfect for a next day meal, whether eaten alone, in a wrap, or atop a salad and I’ve got a very simple, quick and delicious summer salad for you today. It takes your leftover grilled vegetables and combines it with a freshly charred avocado and cherry tomatoes, a fried egg, and tons of fresh herbs. It’s great to enjoy the next day, if you’re like me and always make more grilled vegetables than needed. Of course this a great salad to make the same day you grill your veggies, but just as perfect for leftovers too, how yummy would grilled corn be!
I used grilled zucchini and eggplant, which had been seasoned with lemon, fresh tarragon and parsley. To put the salad together, quickly char heirloom cherry tomatoes with more fresh herbs until they began to burst and gain those signature grill marks. Then reheat your grilled veggies in the same pan and top it all onto a bed of spinach. I love using spinach because the warm veggies slightly wilts it, making it a semi-warm salad.
The final touch, well one of them, is to grill the avocado which can often become messy when grilled, so make sure it is pretty firm and dredged well in olive oil. Slice the grilled avocado atop the veggies alongside a crispy fried egg. Whether you leave the yolk center runny or not, that’s your choice, but I highly recommend leaving it runny so that you can break it and make a delicious yolky dressing. Finish your grilled vegetable salad with a drizzle of good olive oil, dash of balsamic, and a handful of different herbs, like my favorites of basil and fresh tarragon.
A quite simple dish, yet has quickly become my favorite summer salad!
- 2 cups - Baby Spinach
- 3 to 4 round slices - Grilled Eggplant
- 3 to 4 cut spears - Grilled Zucchini
- 1/2 - Avocado {pitted & sliced into 4 pieces}
- 1/2 cup - Heirloom Cherry Tomatoes
- Olive Oil
- Salt & Fresh Ground Pepper, to taste
- About 1 cup - Fresh Herbs {Basil, Parsley, Cilantro, Tarragon, etc...}
- 2 large - Eggs
- Place the spinach onto a bowl or plate. Heat 2 tablespoons of olive oil in a small sauté pan over medium heat, add the tomatoes and cook until they burst and begin to char. Stir in a handful of fresh herbs. Increase heat, place the grilled veggies into the sauté pan, and cook until heated through and sears slightly. Arrange the grilled veggies atop the spinach.
- Use the same sauté pan, add another tablespoon of olive oil and cook the avocado slices until crisp on all sides, then top your salad. Season salad with fresh ground pepper, salt, olive oil, vinegar and gently toss together. Fry the eggs according to your preference, and top salad. Finish salad with a generous handful of freshly chopped herbs.
This looks yummy! Thanks for the recipe! 🙂
Oh it is, I just ate it again 😉 You’re welcome Amanda!