Grilled Zucchini Salad with Corn, Chickpeas, Sprouts and a Creamy Sunflower Dressing

Step 1

Oil and preheat your grill to high. Toss the zucchini and corn with the oil and sea salt. Grill on high, turning the zucchini once and the corn a few times. Cook the zucchini for 3-4 minutes per side and the corn for 10 minutes. When the corn is cool enough to touch, cut off the kernels.

Step 2

While the zucchini and corn are cooking, place all the sunflower seed dressing ingredients into your high-powered blender and blend on high until smooth.

Step 3

Layer the salad greens, alfalfa sprouts, chickpeas, cabbage, sunflower seeds, dill, and the grilled zucchini and corn in a large salad bowl. Pour the dressing over the top and toss to coat.