This recipe screams SUMMER all the way! From the grilled summer corn to the fresh peaches & the fresh lime-cilantro dressing.. it is a summer feast. When you add the meaty portabellas you have a substantial meal or serve this salad as a side to the Sol Canyon Kitchen lentil burger or any other great burger. Salads are so fun for summer dinners & this one makes a nice meal out of a salad yet doesn’t add lots of calories because you can make it oil-free or use very little oil. The dressing uses cashews and no oil and the veggies can all be grilled oil-free if you desire. Be sure to try this flavor-bursting summer feast of a salad at your next meal or party. Be creative & add what you love. ENJOY!
Preheat the grill.
Prep corn by removing husk & soaking in water for 15-30 while the grill is preheating.
Slice the portabella mushroom in thick slices and drizzle with coconut aminos & olive oil if using, salt, pepper, and thyme.
Clean the Brussel sprouts & put them in a bowl. Add a squeeze of mustard & coconut aminos, salt & pepper, and stir. Place them in a pan & cover with foil. Bake 450 for 10 minutes to steam and soften before you put them on the grill. (If you prefer you can just grill them).
Cut tomatoes & set them aside.
Cut 4 peaches in half & set them aside.
Clean & prep cilantro by putting aside 1 cup of the leaves.
Clean the arugula & set aside.
Take the corn out of the water & put it on a plate. Rub olive oil on your hands, if using, and coat the corn.
Take the Brussel sprouts out of the oven and put them on the plate with the corn to take to the grill, add the mushrooms.
Now Place corn, sprouts, mushrooms on the grill.
Allow them to cook until charred, turning as needed. 5 min before done put the peaches on the grill.
While veggies are grilling, make the dressing by adding to the blender all ingredients: cashews, cilantro, juice of 2 limes, 2 cloves garlic, taco seasoning & blend till smooth.
Add salt to taste & water until you get a nice pourable consistency. Set aside
Now remove everything & bring inside. Chop the baby gems lettuce and add to the salad bowl. Add arugula, tomatoes, & cilantro to the bowl.
Cut the corn off the cob and add to the salad. Next, add the Brussel sprouts & mushrooms.
Pour on dressing & mix & serve… or plate up and dress each portion separately.
Delicious... ENJOY this healthy summer chopped salad with grilled corn and cilantro-lime dressing.
The dressing rocks... be sure to use it on other things!
