I love summer salads, but sometimes need a little more substance to leave me satisfied. This recipe is an unexpected blend of grilled fruits and raw corn and offers the best of both worlds: light, crisp and refreshing flavor but hearty enough to keep me full. Prep the rice in advance and you have a delicious salad you can throw together all week long. You could easily sub in quinoa or cauliflower rice for the brown basmati and the “green” sauce is absolutely delicious as a dressing if you have leftovers. If you need a little more protein, add crushed walnuts over top.
¾ cup brown basmati rice
½ cup Kite Hill vegan ricotta, crumbled
1 ear organic corn
2 medium-ripe peaches, pitted and cut into wedges
2 cups baby greens, your choice
¼ cup cilantro
½ cup chopped cilantro
¼ cup flat leaf parsley
1 small jalapeno, seeded and chopped
Juice of 1 lime
1 T. olive oil
2 T. water
Cook brown basmati rice according to package directions. Once it’s finished cooked, transfer to a large mixing bowl and set in the fridge to cool.
Combine sauce ingredients in a large mason jar. Using an emersion blender blend ingredients until the sauce is relatively smooth. Add a little more water if necessary. Salt to taste.
I prefer to keep the corn raw. It adds great texture that pairs especially well with a salad like this. Using a large sharp knife, cut the kernels from the cob.
Once grill is warmed, brush peach wedges with olive oil and grill for 2-3 minutes on each side.
Once the rice is cool to the touch, fold in the sauce and corn with a wooden spatula. Mix until evenly coated.
Scoop onto a bed of baby greens. Add grilled peaches, vegan ricotta, and cilantro.