Chimichurri Salad with Grilled Vegetables

Ingredients

• Chimichurri

  • ½ cup (15 g) parsley leaves, finely chopped
  • ½ cup (15 g) cilantro leaves, finely chopped
  • 6 tbsp (90 ml) olive oil
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tsp (5 ml) honey
  • ½ tsp salt

• Salad

  • 2 ears corn, shucked
  • 1 lb (450 g) Nantes carrots
  • 4 cups (180 g) romaine lettuce, torn
  • 1 avocado, cut into thin wedges and lightly drizzled with lemon juice
  • Edible flowers (pansies, nasturtiums, marigolds, etc.), to taste (optional)