Description
Scale
Ingredients
- ¼ cup extra-virgin olive oil + 1 tablespoon
- Juice from 1 lemon
- Sea salt and black pepper (to taste)
- 1 teaspoon of Spanish smoked paprika or chile powder
- 4 ears of corn, husked, grilled or blanched
- 4 medium-sized zucchini, halved lengthwise, and grilled or baked, cut into 1-inch pieces
- 3 medium to big-sized tomatoes, chopped
- 1 cup of fresh basil, torn
- 1 big cucumbers, peeled and diced
- 1 avocado, peeled, halved, chopped
- 5–6 leaves of Romaine lettuce
- 1 15 oz. can chickpeas, drained and rinsed
- ½ cup of edamame, blanched drained
- 4 oz. goat cheese, chévre or feta (optional)
Instructions
-
In a large bowl whisk together olive oil and the juice from 1 lemon.
- Heat grill to medium-high. Cut the zucchini in half lengthwise and brush the zucchini with a tablespoon of olive oil, sea salt, and, if you have it, a dusting of paprika. Grill until tender, 5 to 7 minutes per side.
- Once cool enough to handle, cut the zucchini into 1-inch pieces and toss in the large bowl with the dressing.
- Place the ears of corn on the grill, turning frequently, until corn is cooked and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to the bowl.
- Blanch the edamame and drain the the water (about 2 minutes).
- Add the chickpeas and edamame to the bowl, gently stir till both are coated with the dressing.
- Cut the avocado into bite-sized chunks and add to the dressing, gently tossing till the dressing coats the chunks.
- Peel and thinly slice the cucumber and to the bowl.
- Dice the tomatoes, tear basil leaves, add to the bowl.
- Chop up 5 big leaves of Romaine lettuce, toss in the bowl.
- Once the lettuce is added, toss the whole salad, making sure every vegetable is coated with the dressing. And, if you want, add about 4 ounces of goat cheese, breaking into pieces, and gently combining in the salad. Season with salt and pepper to taste.