Chimichurri Salad with Grilled Vegetables | RICARDO

Ingredients

• 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
• 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)