Mexican · Lunch
Grilled Spring Onions (Low-Calorie)
Charred scallions grilled whole and dressed in lime and smoky chili, finished with crumbled cotija and cilantro. Rooted in Mexican cebollitas served alongside grilled meats, this version skips heavy butter and oil, keeping the dish light while still smoky, tangy and bright.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
168Calories
6.1gProtein
10.8gFat
13.4gCarbs
4.2gSugar
3.9gFiber
404mgSodium
16mgChol
3.4gSat Fat
390mgPotassium
210mgCalcium
1.9mgIron
0.2mcgVitamin B12
24mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
low-carb
low-calorie
Instructions
1
Prep
Trim scallion root ends, keeping bulbs and greens intact. Toss with olive oil, garlic, smoked paprika, chili powder, and salt.
2
Grill
Lay scallions on a grill or ridged pan over medium-high heat. Cook 5–7 minutes, turning every couple of minutes, until whites are tender and greens are charred and blistered.
3
Plate
Transfer to a plate and drizzle with lime juice while hot. Scatter cotija cheese and cilantro over the scallions and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g scallion (about 6 large)
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp chili powder
- 2 clove2 clove garlic
- 2 tbsp30ml lime juice
- 1.4 oz40g cotija cheese
- 2 tbsp2 tbsp cilantro
