Grilled Seitan and Corn Salad with Avocado

Happy 4th of July!! The 4th is by far one of my favorite holidays. I love sitting out in the sun, by a pool or the lake, with my family and friends. And of course I love the food 🙂 Growing up we always went to my aunt and uncle’s house in the morning for a big brunch, followed by a morning of hanging out by the pool, swimming, and poolside volleyball. In the afternoon we’d head to Lake Minnetonka with the other side of the family. We’d sit and chat on the dock and swim in the lake before grilling up a delicious dinner. The day would end with fireworks we set off and watching big ones all across the lake.

This year I think I’ll make this delicious Grilled Seitan and Corn Salad with Avocado. It’s easy and delicious and goes well with whatever else you want to grill. It’s also great because you can make the dressing in advance and the the salad ready in no time.

This salad is also great for vegetarians and meat eaters alike. In my family we cook seitan and chicken on the grill and then serve them on the side of the salad. Perfect for a mixed group of eaters. I use Upton’s Naturals Seitan, my favorite brand of seitan.

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Grilled Seitan and Corn Salad with Avocado

serves 4

Ingredients:

4 tbsp olive oil (plus extra for the grill)

1/4 cup fresh lemon juice

2 tbsp chopped fresh rosemary

4 cloves garlic, finely chopped

salt and pepper

1 package Upton’s Naturals Traditional Seitan

3 ears corn, shucked

6 cups baby spinach

1 avocado

2 ounces shaved Parmesan

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Directions:

Heat grill. Once it’s hot, brush with a little olive oil.

Prepare dressing by whisking together lemon juice, rosemary, garlic, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl (it also works well to put all ingredients in a small jar and shake it well to mix).

Rub a little olive oil and salt and pepper on the corn and grill the corn and seitan for about 4 to 6 minutes. Cut the kernels off and cut the avocado into small cubes.

Assemble the salad by layering the spinach, seitan, corn, and avocado. Pour on dressing, mix well, and top with shaved parmesan. Dig in!

 

Shared on: Healthy Vegan Fridays

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