Lemon – rosemary seitan salad with caramelized corn & peaches, avocado + a tangy dressing.
This salad is so colourful. And not only it’s packed with protein, veggies & fruit, it’s also simply delicious!
Let’s talk about the details…
The seitan is infused with lemon zeste and rosemary, they take the leading role in this salad. Rosemary is one of those herbs, that adds a powerful but cosy vibe to your food. And lemons, you got to have lemons, they pair so well with the dark green herb. So let ‘em shine!
The rest of the salad is a mix of fruity and juicy grilled peaches, warm caramelized corn with a little chilli boost, creamy avocado and plenty of crisp ice berg lettuce. To boost the salad with a savoury touch, a final addition of vegan parmesan. Think we’ve got it all covered now!?!
For the dressing, I just used the leftover marinade from the seitan cutlets, pimped with some fresh lemon zeste and rosemary. Sometimes it’s just that easy.
And just saying, this salad makes an awesome barbecue meal! To me, the weather conditions were completely against me… read lots and lots of rain. And more rain…
This salad is so simple, yet complex. The salad makes a great dinner on weeknights, or serve it to family and friends. The salad will wow them, it’s big, it’s beautiful and just that little different.
A salad is more than a meal. It’s a style.
Like our easy to prep seitan recipes? Be sure to check out our index page!
Lemon – Rosemary Seitan Cutlets with Caramelized Corn + Peach – Avocado Salad
vegan, nut free
1 recipe Lemon – Rosemary No-Chicken Cutlets + a double batch of marinade
Olive oil for frying
2 ears corn on the cob, kernels removed from the cob
Pinch of chilli flakes (to taste)
2 ripe peaches (not mushy), pits removed & quartered
1 medium iceberg lettuce, sliced
1 avocado, sliced
4 spring onions, thinly sliced
Rosemary, finely chopped
Start by making the seitan cutlets and place in the marinade.
When ready to serve, heat a grill pan on high heat. Place the seitan cutlets on the grill and grill over high heat until charred and golden. Flip and grill the other side.
Brush the peaches with olive oil. Grill the peaches until each side is charred and the peaches are tender, but not mushy.
Meanwhile, heat another pan. Add some olive oil, add the corn, cook for about 5 minutes or until the corn is caramelized and browned. Add a pinch of chilli flakes and season to taste with salt (fleur de sel). Remove from the heat and set aside.
Combine the lettuce, seitan cutlets, peaches, corn, spring onions and avocado. Finish with vegan parmesan and drizzle the remaining marinade over the top. Scatter with some extra lemon zeste and chopped rosemary. Enjoy!
Alternatively grill the seitan, corn on the cob and peaches on the barbecue. It’s awesome that way!
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