This super yummy, late summer grilled veggie salad from Goop is one of my new favorites. The herb-y sauce is vibrant and fresh in color with a smoky earth depth from cumin and paprika. Paired with slightly charred summer veggies and a bed of tender baby kale, it is the perfect salad. I had also been adding some sweet cherry tomatoes and creamy feta to kick it up a notch. Enjoy!
Grilled Veggie Salad with Chermoula
Author: Liza Cannata, adapted from Goop
Serves: 4 servings
Ingredients
- for the chermoula:
- ½ cup cilantro
- ½ cup parsley
- 2 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- zest and juice of ½ lemon
- pinch of chile flakes
- ⅓ cup olive oil
- for the salad:
- 3 cups packed baby kale
- 3 small zucchini, sliced in half lengthwise
- 1 red bell pepper, cored and cut in half
- 2 ears of corn
- olive oil
- salt
Instructions
- To make the chermoula, place all the ingredients in a powerful blender and pulse until smooth (you might need to stir it in between pulse or add an extra glug of olive oil). Then set aside.
- Heat a grill pan over medium high heat. While it’s heating up, drizzle the zucchini, peppers, and corn with olive oil and a sprinkle of salt. Grill them for about 2-3 minutes each side. Just to get some char on them, but they should remain a little al dente and not be super cooked all the way through.
- When they’re cool enough to handle, roughly chop the grilled veggies and remove the corn from the cob. Toss the veggies with a few spoonfuls of chermoula and then toss in the baby kale.
- Originally featured in Refreshingly Simple Salad Ideas for When It's Hot Out
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