This salad was initially inspired by a salad I had at an Italian restaurant in LA called Cecconi’s. They had this great chopped salad with charred zucchini and I loved the flavor that it brought. I loved it so much that I decided to char everything in this salad that combines veggies from the end of summer.
I used the cilantro avocado salad dressing that I posted up last week and topped it with some cilantro jalapeño hummus. Topping it with hummus is optional. I think it adds a lot of flavor and texture to the whole experience. Some people might not be into it.
If you are serving it right away, chop your greens and toss them in the dressing first. Then take the veggies and add them on top of the greens and finally top it with the hummus for the full shebang. Feel free to experiment with different types of veggies or remove the one’s that you don’t like.
Let me know what you think in the comments!
Charred Chopped Vegetable Salad
- 1 medium zucchini sliced 1/4 inch thick
- 3 medium carrots assorted colors
- 2 cups corn fresh from the cob
- 2 ounces shiitake mushrooms
- 5 ounces green beans
- 2 tbsp grapeseed oil
- 1 tbsp lime juice
- 1 tbsp olive oil
- cilantro avocado dressing about 2-3 tablespoons per salad serving
- greens chopped
- 2 tbsp hummus optional
Heat 1/2 tablespoon grapeseed oil in cast iron pan on medium-high heat for 5 minutes. Toss in corn and cook for 5 minutes taking turns letting the corn sit to char and then stirring to make sure it's cooked evenly. Remove corn from the pan and put in large mixing bowl.
Continue this process for each of the veggies. Zucchini cooks for two minutes on each side.
Green beans cook for two minutes with 1/2 tablespoon grapeseed oil.
Mushrooms cook for 2 minutes in 1/2 tablespoon grapeseed oil.
The carrots cook straight in the pan with no additional oil for three minutes.
Toss all the veggies in a large mixing bowl and squeeze lime juice and olive oil over the veggies and toss until evenly coated. Add salt and pepper to taste.
For each serving chop about 2 cups of greens (I used green leaf lettuce) and toss them in 2 tablespoons of the cilantro avocado dressing and top with a spoonful of hummus.