So, I posted this guy on instagram last week before we were heading out to a little BBQ, and immediately got 10 messages to please post the recipe.

Oh, you guys. You mean, you’d like to have the ultimate summer picnic/BBQ perfect/easy healthy recipe/and my new favorite make-ahead dish, too? I should have known.

Wait. Who doesn’t want that?

So, as promised:

The Summer Picnic Poblano  Salad. 

Like a greek salad had a baby with a mexican salad.

I mean, is there anything better in life?

Optional to try it topped with grilled chicken, steak, shrimp or fish, arugula, cubed avocado, grated parm or crumbled feta, or with chopped chipotle peppers.

Summer Picnic Poblano Salad

Serves 8

2 red bell peppers, chopped

2 poblano peppers (or green bell peppers), chopped

4 ears organic corn, removed from cobb

2 limes, juiced

2 avocados, cubed

1 large handful fresh oregano leaves, chopped

1 large handful fresh cilantro, chopped

garlic infused olive oil, to drizzle

sea salt and pepper to taste

Directions:

Add the veggies, herbs, sea salt and pepper to a large serving bowl. Drizzle with lime juice and a dash of olive oil and toss well to combine. Garnish with extra herbs, sea salt and pepper before serving!

Love this recipe? You’d love the cookbook then too. And be sure to check out the seasonal meal plans (or the new easy DINNER ONLY plan)! Wanna know more about this real-food lifestyle made simple I always talk about? Be sure to check out this little podcast workshop I created for you, called: Simply Real FOOD: Real food, finally explained. Check it out here!