Chimichurri Salad with Grilled Vegetables

Name: Chimichurri Salad with Grilled Vegetables
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: ½ cup (15 g) parsley leaves, finely chopped; ½ cup (15 g) cilantro leaves, finely chopped; 6 tbsp (90 ml) olive oil; 2 tbsp (30 ml) apple cider vinegar; 1 tsp (5 ml) honey; ½ tsp salt; 2 ears corn, shucked; 1 lb (450 g) Nantes carrots; 4 cups (180 g) romaine lettuce, torn; 1 avocado, cut into thin wedges and lightly drizzled with lemon juice; Edible flowers (pansies, nasturtiums, marigolds, etc.), to taste (optional)

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Preparation 15 MIN

Cooking 10 MIN
Servings 4

This colourful summer salad gets some added smokiness from the grilled vegetables.

Ingredients
Preparation

Ingredients

Chimichurri

½ cup (15 g) parsley leaves, finely chopped
½ cup (15 g) cilantro leaves, finely chopped
6 tbsp (90 ml) olive oil
2 tbsp (30 ml) apple cider vinegar
1 tsp (5 ml) honey
½ tsp salt

Salad

2 ears corn, shucked
1 lb (450 g) Nantes carrots
4 cups (180 g) romaine lettuce, torn
1 avocado, cut into thin wedges and lightly drizzled with lemon juice
Edible flowers (pansies, nasturtiums, marigolds, etc.), to taste (optional)

Preparation

Chimichurri (see note)

In a bowl, combine all of the ingredients. Season with pepper. Set aside.

Salad

Preheat the grill, setting the burners to high. Oil the grate.
Grill the corn and carrots for 10 minutes or until cooked and nicely caramelized, turning them over frequently. Let cool. Cut the kernels off the cobs and the carrots into rounds on an angle.
Place the corn and carrots in a bowl. Add the lettuce and half of the chimichurri. Mix well. Adjust the seasoning.
Transfer to a serving dish. Top with the avocado and edible flowers, if desired. Serve with the remaining chimichurri.