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


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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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


Spicy Hoisin and Sesame Grilled Corn

Spicy Hoisin and Sesame Grilled Corn


Nothing tastes like the end of summer quite like grilled corn on the cob.  It always brings back memories of barbecues, back to school, and squeezing in a few more dinners outside before it gets too cold. And while corn, butter, and salt will always be a favorite, sometimes it’s fun to change it up. Enter this Asian-inspired corn.  With hoisin sauce and honey bringing out the sweetness of the corn and a chili to give it kick, this recipe is sure to make your corn-eating experience more exciting.

This recipe makes 4 ears of corn, perfect served on the side for a few people, or hey, if you really like corn, why not have all 4?


1/8 cup hoisin sauce

1/8 cup honey

1 tbsp low sodium soy sauce (it will taste VERY salty if you use regular)

1 tbsp lime juice

4 earns or husked corn

1 tsp toasted sesame seeds

½ Serrano chili (feel free to substitute a different hot pepper)

2 green onions, slice thinly



Preheat grill

Prepare glaze by mixing hoisin, honey, soy sauce, and lime juice together.

Grill corn, rotating often and brushing with glaze, until the glaze is caramelized and grill marks begin to appear (about 10 minutes)

Once corn is cooked, sprinkle with sesame seeds, chili, and green onions. (I found it easier to spread seeds, chili, and green onion out on a plate and roll the corn in it – it sticks better).

Adapted from: