I’ve been trying to increase the amount of fruits and veggies we eat, and this salad was the perfect way to get a ton of veggie goodness all into one bowl last night. Grilling vegetables is a great way to cook them without adding unnecessary fats and – if you’re like me – it means someone else does all the work outside! In the summer, the bar-b-que (and it's master) is King in our house and I am very happy to take a breather from my role as Queen of the Kitchen.
Grilled Vegetable and Avocado Salad
2 ears corn
1 small zucchini
1 orange or red pepper
2 ripe avocados
Marinade:
2 tbs olive oil
1 tsp salt
1 tsp pepper
1 tsp chipotle chili powder
Dressing:
1 spring onion, finely chopped
juice of 2 limes
1 tbs olive oil
½ tbs honey
salt and pepper to taste
To make:
1. Mix marinade ingredients and set aside.
2. Clean corn and slice pepper and zucchini into large, flat pieces for the grill.
3. Brush corn, pepper and zucchini with the marinade and send them out to the grill with instructions to cook them until lightly coloured, but still slightly crunchy.
4. Mix the salad dressing ingredients together in a large bowl and set aside.
5. When grilled veggies are cool enough to handle, cut corn nibblets from the ears and cut the pepper pieces and zucchini slices in to a large dice.
6. Mix together with salad dressing.
7. Cut open the avocados, remove the pits and cube flesh into the salad, toss to combine.
8. Adjust seasoning if necessary. Serve warm with some fresh lime wedges on the side.
Makes approximately 5 cups of salad.
June 16, 2010
Activity:
Breakfast:
2 cups water
1 cup coffee with milk
1 whole grain toasted bagel with scant butter
1/2 cup vanilla yogurt with 1/4 cup fresh berries
Lunch:
2 cups water
1 egg, over easy
1 piece 100% rye toast with scant butter
1/2 avocado with a pinch of fleur de sel
1 peach
Snack:
1 berry Kashi bar
1/2 cup baby carrots
Dinner:
1 grilled vegetable and chicken quesadilla with 2 tbs salsa and 2 tbs guacamole
2 cups water
1 cup milk
1 peach
2 pieces red licorice