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Green and Yellow Salad with Grilled Serrano Peppers

by Spicie Foodie on June 18, 2014

Green and Yellow Salad with Grilled Serrano Peppers by @SpicieFoodie | #yellowzucchini #yellowtomatoes #avocado #grilledchiles #preservedlemons

We are well into the month of June and that means that the Northern Hemisphere is heating up. For those of us that live in the tropics, the mercury is really rising. Temperatures in the area have been averaging between 31°C and 34°C or 88°F and 93°F — now that’s not factoring in how much hotter it feels with the humidity. And to top it all off we’re not in the hottest time of the year yet! People that have lived in Playa del Carmen longer than I have keep telling me to wait until July and August. I think I’m just going to live inside of my refrigerator.

Many of us hardly want to turn on our stoves or ovens, and so refreshing and light meals are ones everyone appreciates this time of year. That’s why you are all going to love this super light meal. I know many don’t consider salad a meal but this one is perfect for hot weather when you don’t want to be weighted down by a heavy meal. The salad consists of grilled yellow zucchini, fresh juicy slices of yellow tomatoes, slices of creamy avocado and it is topped with thin slices of preserved lemons and grilled serrano peppers. The dressing is nothing but a good quality extra virgin olive oil, a pinch of sea salt and freshly ground black pepper. Super simple and super delicious!

Green and Yellow Salad with Grilled Serrano Peppers by @SpicieFoodie | #yellowzucchini #yellowtomatoes #avocado #grilledchiles #preservedlemons

5.0 from 2 reviews
Green and Yellow Salad with Grilled Serrano Peppers
 
Prep time
Cook time
Total time
 
A very light and refreshing summer salad that is delicious and easy to prepare. It's the perfect summer-time meal.
Author:
Recipe type: salad
Cuisine: International, Vegan
Serves: 2
Ingredients
  • 2 yellow zucchinis (green variety may also be used)
  • 2 large yellow tomatoes (or variety of choice)
  • 1 hass avocado
  • 1-2 large preserved lemon (buy here or make your own)
  • 4 or more Serrano peppers
  • extra virgin olive oil
  • freshly ground black pepper to taste
  • fine sea salt to taste
Instructions
  1. Slice the zucchinis in half then into slices. Place the zucchinis and Serrano peppers on a grill or pan fry with a bit of oil and cook until you achieve the desired texture. (I cooked until soft and a bit charred.) Set them aside. Slice the tomatoes, peel the avocado and slice it into rings. Cut the preserved lemon in half and completely remove the pulp and pith, then throughly rinse . Next slice the lemon peels into thin slices.
  2. To serve, layer the avocados and tomato slices on top of the zucchini. Arrange the preserved lemon slices and charred Serranos over the vegetables. Drizzle the olive oil over the salad, sprinkle with ground black pepper and a bit of sea salt. Enjoy!

 

Green and Yellow Salad with Grilled Serrano Peppers by @SpicieFoodie | #yellowzucchini #yellowtomatoes #avocado #grilledchiles #preservedlemons

This salad has a bit of everything in it: It’s tangy, sweet, creamy and spicy. Don’t worry about not feeling full, the protein in the avocado will help with that. If you just can’t handle a salad for a meal then you can always pair this with some grilled shrimp, fish or chicken. However it is that you wish to eat it, I hope you enjoy it as much as we did.

 
 

in Meatless Mondays,Salads,Vegan/Vegetarian,Vegetables

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