Long Weekend Grilled Salad

Updated at: Thu, 17 Aug 2023 05:34:14 GMT

Step 1

1. 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. 2. Brush coconut oil on each piece of bell pepper and zucchini and season with salt and black pepper. 3. Preheat a grill to medium for about 10 minutes. Place the corn, bell peppers, and zucchini on the grill, on the top rack, if possi ble. 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. 4. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, garlic, cilantro, agave, salt, and black pepper to taste. 5. 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 gilled bellpeppers and zucchini and place them in a large bowl Slice au bald the arorado. Add the corn kernels and the dressing and toss to combine, seat. senerously with salt and black pepper. (I usually end up adding another handil chopped cilantro, too, but that's optional.)

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