This is an outstanding summer salad recipe – a specialty of my good friend Juliette. Her recipes never come with exact amounts – she is just that great of a cook! Luckily, this is a forgiving recipe so use what you have on hand, favour your favourite ingredients and just experiment.
- Grill crimini mushrooms whole, cutting them in half or quarters after the fact. Add any of the juice that spills out when cutting into the salad!
- Grill thin, long slices of zucchini – use green or yellow or a mix of both. After grilling, cut into chucks. Again, add any juice that spills out when cutting into the salad.
- Char the skin of red pepper/s and then place them in a paper bag or sealed container so that they sweat – for easy skin removal. Remove skins and cut into chunks.
- Half or slice a mix of rainbow cherry tomatoes.
- Cut an avocado or two into chunks.
- Mix all these ingredients into a big salad bowl and toss.
- Mix up a salad dressing of apple cider vinegar, a splash of olive oil (you don’t need much in these recipe), some lemon juice, salt and pepper. Fresh cilantro is a great addition as well.
- Serve warm.
