Grilling vegetables with King and Duke on Good Day Atlanta
ATLANTA - Chef EJ Hodgkinson from King and Duke restaurant stopped by Good Day Atlanta for tips on grilling vegetables for Labor Day or your next tailgate party.
He demonstrates how to whip up a grilled cucumber and avocado salad. For more information click here.
For today's recipe see below:
Salad
• two cucumbers sliced
• 2 avocados (ripe but still firm)
• ½ red onion (sliced thin)
• ½ serrano chile (seeds and stem removed-sliced thin)
• 1 TBSP toasted sesame seeds
• 2 sprig dill
• 6 mint leaves (lightly torn)
• 6 basil leaves (lightly torn)
For dressing
• ½ cup thick greek yogurt
• ½ lemon (juiced)
• 2 TBSP chopped parsley
• 1 garlic clove(minced)
Additional seasoning needs (to taste):
• Kosher salt
• Black pepper
• Olive oil
• Lemon
Recipe*:
• Preheat grill to high heat (NOTE: This is a great recipe for utilizing the initial burn time on the grill)
• Coat the cucumbers in olive oil (skin on), as well as a generous amount of salt and pepper.
• Cut avocados in half and remove interior seed (leave the skin on). Season avocado with olive oil, salt and pepper.
• Place cucumbers on the grill and cook until charred and blistering on all sides. Remove and let cool.
• Place avocados cut side down on grill and char as aggressively as possible. Remove and let cool. (NOTE: The goal here is to char the avocado without softening.)
• Once cool, remove the skin from the avocado.
• Cut the cucumber and avocado in large chunks and toss with red onion, serrano chile and toasted sesame seeds (optional to save some for garnish).
• Toss with the dressing, then toss in the herbs. Adjust seasoning if necessary and serve immediately.
For the dressing, in a mixing bowl combine all dressing ingredients, whisk together and adjust to desired seasoning. NOTE: This can be made in advance
*Note from the chef: Almost every aspect of this dish can be prepared in advance so assembly is quick and easy, wherever you are!