1cupcooked and cooled Village Harvest Organic Protein Blend
Optional for serving:
1avocadoseeded, peeled and sliced
1/4cupcrumbled Mexican queso or feta cheese
1/4cupchopped fresh cilantro
For the vinaigrette:
1/3cuplime juice(~2 juicy limes)
1/4cuprice vinegar
4clovesgarlic
1/2teaspoonsalt
1teaspoonhoneymaple syrup or sugar
1/2cupoilolive or avocado
1/2cupfresh cilantrostems removed
Instructions
Preheat grill to high heat.
Slice zucchini thinly lengthwise, brush lightly with avocado or grape seed oil (or another high-heat oil), and sprinkle with salt and pepper.
To grill corn, place unhusked corn cobs directly on the hot grill for about 7-8 minutes and close the lid. Rotate/flip at the halfway point to ensure even cooking. Then carefully remove husk and place back on grill until golden brown on all sides - about 5-8 minutes more. Once cooked, all sides of the corn should be a deep golden brown color.
When the corn is almost ready, add zucchini to the grill and grill on each side for about 2-4 minutes, depending on how hot the grill is. You want grill marks, but you don't want the zucchini to get too soft. Set aside.
Cut corn off cob and coarsely chop zucchini. Then add to a serving bowl.
For the vinaigrette, blend lime juice, rice vinegar, garlic, salt and sugar source in a food processor or blender. Slowly add oil in a steady stream as blender is running. Add cilantro until blended well. Pour about 1/2 the vinaigrette over the salad, and stir gently to coat. Serve at room temperature or refrigerate for up to 2 days.
Notes
*The vinaigrette is great on other salads too. Keep any leftovers refrigerated up to 10 days. Recipe makes 1 cup. I only used 1/2 cup in this recipe. **Salad serves 5 cups and 1 cup works well as a side. Or split salad among 2-3 people for a main meal.