Roasted Corn Salad with Salsa Verde Vinaigrette

standard August 10, 2016 Leave a response

My go-to motto for veggies is “when in doubt, just roast it.” Even in the summertime, this is a delicious alternative to grilling or raw crudites and salads. This roasted salad includes all the quintessential summer flavors of corn, beans, tomatoes, and squash, tossed with a chunky, spiced, peppery sauce. A terrific complement to those last seasonal bbq potlucks.

DSC_0997 -1

Roasted Corn Salad with Salsa Verde Vinaigrette

Yield: Serves 4

Calories per serving: 353

Ingredients

  • 1 clove garlic
  • 2 ears corn
  • 2 c zucchini, sliced
  • 1 c green beans
  • 2 poblano peppers
  • 1/4 c yellow onion
  • 1 c cilantro, chopped
  • 2 limes, juiced
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 c olive oil
  • 4 c lettuce
  • 1 medium tomato, diced
  • 1 small avocado, diced
  • 1 peach, diced

Instructions

  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a bowl, combine corn, zucchini, green beans, and garlic with salt and pepper and 1 T olive oil.
  3. Spread veggies evenly on prepared baking sheet and roast for 20 minutes, or until veggies are just charred and soft.
  4. While veggies cook, combine poblano, onion, cilantro, lime juice, salt, pepper, and olive oil in a food processor until smooth.
  5. Wash and tear lettuce. Divide evenly among serving plates.
  6. When veggies are done roasting, toss with dressing, tomato, peach, and avocado. Serve over lettuce.

Notes

Serve as a side salad or with roasted chickpeas, baked tofu, or quinoa for a complete meal.

http://www.neatandnutritious.com/roasted-corn-salad-with-salsa-verde-vinaigrette/

Nutrition:

Per serving: 353 calories, 43 g carbs, 25 g fat, 7 g protein, 460 mg sodium, 12 g sugar

DSC_0995 -1

Leave a response

  • Leave a Response

    Your email address will not be published. Required fields are marked *