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
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
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 brand new Food Academy, now open for enrollment, and the seasonal meal plans! Did you know you can download a free 3 day sample of the last Spring Meal Plan here?