• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Unique Salad

  • Recipe Submitted by on

Category: Vegetables, Poultry

 Ingredients List

  • 4 Semi-Boneles quail
  • Bibb lettuce -- 1 lg. or 2
  • sm Heads
  • 1/2 lg Red bell pepper
  • 1/2 lg Yellow bell pepper
  • 2 Red onions -- sliced thick
  • 1 Zucchini
  • 12 Cherry tomatoes
  • 1 Avocado
  • Thick
  • 2 Limes -- quartered
  • Below
  • Sliced in half lenghtwise
  • Pit removed/sliced 1/3"


Trim the wings off the quail and discard them. Carefully remove the legs
from the breast meat and marinate the legs and breast for 2 hours in half
the vinaigrette. About 20 minutes before salad time, grill the quail and
vegetables until the quail is firm and golden brown (about 7 to 9 minutes)
and the vegetables( with the exception of the avocado ) are soft and look
well grilled. Allow them to rest for 10-15 minutes before assembling so
they are still warm but definitely not hot. Once cooled down, cut the
vegetables (except tomatoes) into small bite-sized pieces. To assemble the
salad, make four small beds of bibb lettuce on as many chilled plates and
top with the chopped grilled vegetables. Put the grilled quail legs at 3
and 9 o'clock and lime wedges at 12 and 6 o'clock with 3 cherry tomatoes
tossed on top. Now carefully slice a quail breast into 6 thin strips
trying to maintain the shape of the breast, and place it on top of one of

the salads. Garnish with avocado slices. Repeat the procedure with the
remaining salads. Serve with the remaining vinaigrette. CILANTRO LIME
VINAIGRETTE 1/2 cup olive oil 1/2 cup peanut oil 1 lime, juiced with pulp
1/4 cup lime juice 1 1/4 teaspoons green peppercorns, crushed 1/2
teaspoon cayenne pepper 1/2 teaspoon cumin, ground 2 tablespoons fresh
cilantro, chopped Combine all ingredients in a small bowl and whisk. Store
in a glass jar in the refrigerator. Allow to warm to room temperature
before using as a marinade

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