Grilled Vegetable & Andouille Salad with Spicy Ranch


  • 2 Romaine Hearts, Chopped
  • 1/2 head (small) Purple Cabbage, Sliced Thinly
  • 1 c. Shredded Carrots
  • 2 tbsp. Avocado Oil, Or Another Heat-safe Oil
  • 3 ears Corn, Shucked
  • 12 oz. weight Andouille-style Pre-cooked Sausages
  • 2 Sweet Onions, Peeled And Sliced Into 1/4-inch Rings
  • 3 Ripe Avocados
  • 1 c. Chopped Fresh Tomatoes
  • 1/2 c. Chopped Fresh Cilantro



  • 1 1/4 c. Prepared Ranch Dressing
  • 2 tbsp. Hot Sauce, Or More To Taste
  • 2 tbsp. Lime Juice


  1. Combine chopped Romaine, sliced cabbage, and shredded carrots in a very large salad bowl. (Like the giant one you take to potlucks.)
  2. Preheat grill to high heat.
  3. Drizzle oil over the ears of corn, sausage, and onion rings. (Don’t separate the onion rings. It’ll make them easier to grill.) Lay them on the grill. Reduce the grill heat to medium-high. Grill, covered, for 10–12 minutes, turning every few minutes, until corn is cooked through and has dark spots, sausages are cooked through and juicy, and onions
  4. Transfer sausage and vegetables from the grill to a cutting board. When they have cooled enough to handle, cut corn from cobs and dice sausage and onions. Add them to the salad greens. Peel, pit, and chop avocados. Add to the salad as well.
  5. Combine ranch dressing, hot sauce, and lime juice in a small bowl. Pour over the salad and toss to coat everything evenly.
  6. Add chopped tomato and cilantro to the top of the salad and serve.

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