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🍽️ Grilled Herb Vegetable Salad

250 kcal · 30 min · 4 servings

Ingredients

• 2 ears of corn (cooked)
• 1 avocado
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 red chili pepper
• 1 clove of garlic
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 1 tsp agave syrup
• 4 handfuls wild herbs
• 2 tomatoes

Instructions

1. 1. Cut the corn cob into thick slices.
2. 2. Peel the avocado, halve it, and remove the pit.
3. 3. Cut the avocado halves into wedges.
4. 4. Brush the corn and avocado with some oil.
5. 5. Season the vegetables with salt and pepper.
6. 6. Preheat the grill.
7. 7. Place the vegetables on the hot grill.
8. 8. Grill the corn until distinct grill marks appear.
9. 9. Grill the avocado for a shorter time than the corn so it does not fall apart.
10. 10. Wash the chili pepper under running water.
11. 11. Halve the chili pepper lengthwise and remove the seeds.
12. 12. Finely chop the chili pepper.
13. 13. Peel the garlic clove.
14. 14. Finely chop the garlic.
15. 15. Mix the chili and garlic with the remaining oil.
16. 16. Add the lemon juice to the mixture.
17. 17. Add the balsamic vinegar to the mixture.
18. 18. Add the agave syrup to the mixture.
19. 19. Season the dressing with salt and pepper.
20. 20. Taste the dressing and adjust the seasoning if needed.
21. 21. Rinse the herbs under cold water.
22. 22. Shake the herbs dry.
23. 23. Pick the leaves off the stems.
24. 24. Tear the herbs into smaller pieces if necessary.
25. 25. Wash the tomatoes.
26. 26. Cut the tomatoes into quarters.
27. 27. Remove the stem end and seeds from the tomato quarters.
28. 28. Dice the deseeded tomato quarters.
29. 29. Arrange the grilled vegetables, herbs, and tomatoes on a platter.
30. 30. Drizzle the dressing over the salad.
31. 31. Serve the salad immediately.

Nutrition per serving

• kcal: 250
• Protein: 4 g · Fett/Fat: 17 g · Carbs: 19 g