Chimichurri Salad with Grilled Vegetables

  • Preparation 15 MIN
    Cooking 10 MIN
  • Servings 4
This colourful summer salad gets some added smokiness from the grilled vegetables.





Chimichurri (see note)

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


  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. 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.
  3. Place the corn and carrots in a bowl. Add the lettuce and half of the chimichurri. Mix well. Adjust the seasoning.
  4. Transfer to a serving dish. Top with the avocado and edible flowers, if desired. Serve with the remaining chimichurri.


The chimichurri is also delicious as a marinade for shrimp, chicken or tofu.

To help you with this recipe

3-in-1 Avocado Tool

Never again run the risk of injury. Pitting and slicing avocados and removing the flesh has never been easier. This 3-in-1 tool is the perfect addition to your kitchen.

15.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.