Categories
Salads Sides Uncategorized Vegetarian

Grilled Rainbow Salad with Microgreens

Huge, beautiful salads are one of my favorite meals. They are healthy and fresh, but also filling and crunchy and full of diverse flavors. Lately I have been eating a lot of comfort food, so that has caused me to have a serious craving for a big, veggie-packed salad. 

I usually make this salad in the summer when my garden is overflowing with zucchini, peppers, herbs, and greens, but sometimes in the winter a summer salad is just what I need to feel alive and strong. The flavor combo of this salad truly makes your tastebuds feel like they are basking in the summer sun. 

Ingredients: 

4 c. mixed greens 

½ c. mixed herbs, fresh parsley or cilantro

1 zucchini, sliced

1 can of corn

½ c. roasted red peppers, sliced

½ c. feta cheese

2 c. microgreens

2-3 Tbsp. olive oil

Juice from 1 lemon

Salt and pepper to taste

Drizzle zucchini with olive oil and cook in a grill pan until charred on both sides. Remove from pan and place in a bowl. Add the corn and cook until golden brown. Set aside and let zucchini and corn cool. 

To arrange the salad, fill a large bowl with mixed greens and herbs and mix together. Place zucchini on top of the greens, followed by the corn, red pepper, feta and microgreens. 

When you are ready to serve the salad, mix together the lemon juice, olive oil, salt, and pepper. Drizzle on top of the salad. Mix and serve!

Leave a Reply