With the warmer weather right around the corner, you’ll likely start to crave lighter fare, such as vegetables. Even if veggies are not at the top of your favourite foods list, this awesome recipe may make you a veggie lover after all.
We found this recipe in Angela Liddon’s book “The Oh She Glows Cookbook”.
Serves 6; Prep time: 20 minutes; cook time: 20 to 25 minutes
Gluten-free, nut-free, soy-free, refined sugar-free, grain-free
For the Grilled Vegetables:
6 ears corn
Coconut Oil or grapeseed oil, for brushing
Fine-grain sea salt and freshly ground pepper
3 bell peppers (I use 1 red, 1 yellow, and 1 orange), quartered lengthwise
2 medium zucchini, halved lengthwise
For the Dressing:
3 Tbsp (45 ml) extra-virgin olive oil
3 Tbsp fresh lime juice
1 small clove garlic, minced
2 Tbsp (30 ml) minced fresh cilantro leaves
1 tsp (5 ml) agave nectar or other liquid sweetener
¼ tsp (1 mL) fine-grain sea salt, plus more as needed
Freshly ground black pepper, to taste
1 avocado, halved and pitted
Fine-grain sea salt and freshly ground black pepper
Fresh cilantro leaves, for serving (optional)
- Make the Grilled Vegetables: Brush each ear of corn with some coconut oil and season with salt and black pepper. Wrap each ear with foil, twisting the ends to secure.
- Brush coconut oil on each piece of bell pepper and zucchini and season with salt and black pepper.
- Preheat a grill to medium for about 10 minutes. Place the corn, bell peppers, and zucchini on the grill, on the top rack, if possible. Grill for 10 to 15 minutes, rotating every 5 minutes. When the peppers and zucchini are lightly charred and tender, remove them from the grill and set aside on a platter. Continue grilling the corn for 10 to 15 minutes more, 20 to 25 minutes total. Set aside until cool enough to handle.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, agave, salt, and black pepper to taste.
- To assemble the salad, stand each ear of corn in a shallow dish and, using a chef’s knife, remove the corn kernels from the cob by slicing downward along the length of the corn.
- Chop the grilled bell peppers and zucchini and place them in a large bowl. Slice and add the avocado. Add the corn kernels and the dressing and toss to combine. Season generously with salt and black pepper. (I usually end up adding another handful of chopped cilantro, too, but that’s optional.)
Tip: If you’d like to boost the protein content of this salad, feel free to add 1 (15-ounce/425-g) can of black beans, drained and rinsed.