Grilled Vegetable Salad with Raw Green Mole

Name: Grilled Vegetable Salad with Raw Green Mole
Yield: 4 Servings
Ingredients: ¼ cup raw pumpkin seeds (pepitas); 2 teaspoons sesame seeds; ½ teaspoon olive oil; Kosher salt; ½ avocado, pitted, peeled; 3 medium tomatillos, husks removed, rinsed, quartered; 1 spring onion, bulb only, chopped; ½ jalapeño, seeded if desired, chopped; 2 garlic cloves, finely grated; 2 cups chopped romaine lettuce; ½ cup chopped kale; ¼ cup mint leaves; ¼ cup parsley leaves; ¼ cup tarragon leaves; 2 tablespoons fresh lime juice; 8 ounces pattypan squash (about 10 small), halved, quartered if large; 1 Japanese eggplant, quartered lengthwise; 4 spring onions or scallions, trimmed, spring onions halved lengthwise if large; 1 romaine heart, quartered lengthwise; 2 tablespoons olive oil; Kosher salt; 2 tablespoons torn mixed tender herbs (such as parsley, tarragon, and/or mint); Lemon wedges (for serving)

By Gerardo GonzalezPhotography by Christopher Baker

May 19, 2015

A platter of grilled vegetables with raw green mole garnished with a lemon wedge.

Christopher Baker

This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds. Use any extra as a dip for crudités.

Recipe information

Yield
4 Servings

Ingredients

Mole

¼ cup raw pumpkin seeds (pepitas)

2 teaspoons sesame seeds

½ teaspoon olive oil

Kosher salt

½ avocado, pitted, peeled

3 medium tomatillos, husks removed, rinsed, quartered

1 spring onion, bulb only, chopped

½ jalapeño, seeded if desired, chopped

2 garlic cloves, finely grated

2 cups chopped romaine lettuce

½ cup chopped kale

¼ cup mint leaves

¼ cup parsley leaves

¼ cup tarragon leaves

2 tablespoons fresh lime juice

Vegetables and Assembly

8 ounces pattypan squash (about 10 small), halved, quartered if large

1 Japanese eggplant, quartered lengthwise

4 spring onions or scallions, trimmed, spring onions halved lengthwise if large

1 romaine heart, quartered lengthwise

2 tablespoons olive oil

Kosher salt

2 tablespoons torn mixed tender herbs (such as parsley, tarragon, and/or mint)

Lemon wedges (for serving)

Preparation

Mole
Step 1
Preheat oven to 350°. Toss pumpkin seeds, sesame seeds, and oil on a rimmed baking sheet; season with salt. Bake, stirring occasionally, until pumpkin seeds are puffed and both seeds are golden brown, 6–8 minutes.
Step 2
Purée avocado, tomatillo, spring onion, jalapeño, garlic, lettuce, kale, mint, parsley, tarragon, lime juice, half of toasted seed mixture, and ¼ cup water in a blender until smooth; season with salt.
Step 3
Do Ahead: Mole can be made 1 day ahead. Cover and chill.
Vegetables and Assembly
Step 4
Prepare grill for medium heat (or, heat a dry cast-iron skillet over medium). Toss squash, eggplant, spring onions, romaine, and oil in a large bowl to coat; season with salt. Grill vegetables, cut side down, turning occasionally, until tender and lightly charred all over, 5–10 minutes.
Step 5
Spoon some mole on a platter (you will not need all) and arrange grilled vegetables on top. Top with herbs and remaining toasted seed mixture. Serve vegetables with lemon wedges for squeezing over.

Nutrition Per Serving

Calories (kcal) 260 Fat (g) 18 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 19 Dietary Fiber (g) 8 Total Sugars (g) 8 Protein (g) 7 Sodium (mg) 15

TagsSalad Tomatillo Vegetable Summer Squash Squash Eggplant Summer Side Gluten Free Vegan Vegetarian Dairy Free Grilling Fourth of July Memorial Day Labor Day Bon Appétit

Recipe information

Ingredients

Mole

Vegetables and Assembly

Preparation

Mole

Step 1

Step 2

Step 3

Vegetables and Assembly

Step 4

Step 5

Nutrition Per Serving

Recipe notes