Grilled Salad


  • 6 ears of corn
  • coconut oil or avocado oil for brushing
  • dash of salt and pepper
  • 3 bell peppers (I like to use 3 different colours), quartered lengthwise
  • 2 medium zucchini, halved lengthwise
  • Toppings: avocado, fresh cilantro


  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp fresh lime juice
  • 1 garlic clove, minced
  • 2 Tbsp fresh cilantro
  • 1 tsp maple syrup or honey
  • dash of salt and pepper


  1. Brush the corn with some soil and season with salt and pepper. Wrap each corn in foil.
  2. Brush peppers and zucchini with oil, season with salt and pepper.
  3. Place all vegetables on the grill (medium-high heat), rotating every 5 minutes. Remove zucchini & peppers when cooked (about 15 mins) then continue grilling the corn for an additional 10-15 minutes. Set all veggies aside to cool.
  4. While veggies all grilling, put all ingredients for the dressing in a blender or food processor and mix until smooth.
  5. Once veggies are cooled, remove the corn kernels from the cob and add to a salad bowl. Chop grilled peppers and zucchini, add to the salad bowl.
  6. Season with salt and pepper. Add fresh cilantro and avocado and top with dressing.
  7. Serve into 4 separate bowls. Top with protein of choice.

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