Summer is a season that delights the senses with its vibrant colors, refreshing breezes, and the tantalizing aromas of sizzling grills.
As the temperature rises, our bodies crave a cool and refreshing salad. But not just any salad will do. This freekeh salad is not like any other summer salad you have had before, it’s full of refreshing summer veggies, packed with flavors and textures.
What is a freekeh salad bowl?
It’s the perfect summer salad, that combines sweet candy tomato, smoky grilled corn ribs, creamy avocado, and a lemony cilantro dressing.
The hero in this salad recipe is Freekeh, which is an ancient Middle Eastern grain made from green durum wheat.
If you are interested in learning more about Freekeh, check this post for a Freekeh soup recipe.
Ingredients:
Here are the ingredients for making freekeh salad with grilled corn ribs:
Salad ingredients:
- Freekeh
- Mixed candy tomato
- Red spinach leaves
- Baby red Swiss chard leaves
- Red onion
- Optional: avocado
Dressing ingredients:
- Cilantro
- Garlic
- Avocado
- Lemon
- Olive oil
- Tahini
- Salt & pepper
- Water
Corn ribs Ingredients:
- Fresh corn
- Olive oil
- Garlic powder
- Smoked paprika
- Cumin
- Salt & powder
How to make Freekeh salad?
Cooking Freekeh:
- Before cooking the freekeh, you need to prep it: sift through the freekeh gains to look for small stones or debris and pick them up, then rinse it in cold water till it runs clear.
- Soak the freekeh in cold water for 30 minutes, this will soften it for cooking.
- Cooking the freekeh: Drain the freekeh, and add it to the pan, Add water, and bouillon powder, and bring it to a boil. Let it simmer for 20-30 minutes till it is cooked through. Drain excess liquid and fluff with a fork.
Making the salad dressing:
- Add all the dressing ingredients to a food processor and process till it’s creamy and all are combined. Add water (tablespoon at a time) to reach the desired consistency.
Making the grilled corn ribs:
- Use a large sharp knife and a non-slip chopping board.
- Trim the corn ends, and cut the corn in half.
- Stand the corn upright and start cutting it in half, then quarters. One corn will give you 8 corn ribs.
- Mix the dry spices in a small bowl and set aside.
- Brush each corn rib with olive oil, and then sprinkle a tablespoon of the spice mix. Mix it to coat each corn well with the spice rub. Repeat the same step again adding more olive oil and spice mix to coat them well.
- Heat a grill on high heat, add olive oil, then cook the corn kernels side down for 7-8 minutes or until they are charred. Turn it to cook on each side for 1-2 minutes. Remove from heat and set aside.
Assemble the salad:
- Add the freekeh, spinach, Swiss chard leaves, candy tomato, and chopped onion to a large bowl. Mix well to combine
- Add the grilled corn ribs, slice half of an avocado, and add it. Drizzle the cilantro dressing.
Serving Freekeh salad bowl:
When it comes to serving size, this salad can be a meal on its own or a generous side dish. For a light lunch or dinner, a larger portion with a side of crusty bread would be perfect. If you’re serving it as a side dish, go for smaller portions so it complements the main course without overpowering it.
Why this salad is healthy for you:
This salad is packed with nutritious ingredients like healthy grains, leafy greens, and nourishing fats, it provides a satisfying and wholesome meal.
Freekeh is a super grain, high in protein and fiber content. Both red Swiss chard and red spinach leaves provide a wealth of vitamins and minerals, such as iron, and magnesium, and vitamins like E, C, and K.
Incorporating healthy fats into your diet is crucial, and this salad does just that. The addition of avocado and olive oil, not only adds a luscious flavor but also both an excellent source of antioxidants.
How to store leftovers:
It is best to prep and consume this salad fresh, however, if you prepared a big batch of the salad you can store it in an air-tight container in the fridge. Store the salad components separately, freekeh, veggies, dressing, and the corn ribs, each in a separate container in the fridge for a couple of days.
This Freekeh salad with grilled corn ribs is the perfect refreshing salad dish for the hottest season of the year.
The star ingredient, freekeh, brings a nutty and wholesome base to the salad while the smoky goodness of grilled corn ribs adds a sensational twist. The harmonious blend of flavors and textures creates a medley that will make your taste buds dance with joy.
Recommended Vegan recipes to try next:
If you make this Freekeh salad, I’d love a comment, and to rate this recipe. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Freekeh salad with grilled corn ribs
Ingredients
Salad Ingredients:
- ¾ cup dry whole freekeh
- 1 tsp bouillon powder for cooking the freekeh
- ½ tsp salt
- 2 cups water for cooking freekeh
- 1 cup candy/cherry tomatoes
- 1 cup red spinach leaves unpacked
- 1 cup baby red Swiss chard leaves unpacked
- ½ red onion chopped
- ½ avocado
Cilantro dressing ingredients:
- 1 cup cilantro leaves and stalks packed
- ½ lemon juiced
- ¼-½ avocado
- 1 tbsp tahini
- 1 garlic clove
- 3 tbsp olive oil
- 2-3 tbsp water
Grilled corn ribs ingredients:
- 1 fresh corn
- ¼ cup olive oil
- 1 tbsp smoked paprika
- ½ tbsp cumin
- 1 tbsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
Prepping & cooking the freekeh:
- To prep the freekeh: sift through the freekeh gains to look for small stones or debris and pick them up, then rinse it in cold water till it runs clear.
- Soak the freekeh in cold water for 30 minutes, this will soften it for cooking.
- To cook the Freekeh: drain the soaked freekeh, add it to a pan, add water, salt, and bouillon powder, and bring it to a boil. Let it simmer for 20-30 minutes till it is cooked through. (Mine took 25 minutes to cook). Drain excess liquid and fluff with a fork. set aside to cool.
Making the salad dressing:
- Add all the dressing ingredients to a food processor and process till it's creamy and all are combined.
- Add water (tablespoon at a time) to reach the desired consistency.
Cooking grilled corn ribs:
- While the freekeh is being soaked and then cooked, you can start prepping and cooking the corn ribs.
- Use a large sharp knife and a non-slip chopping board. Trim the corn ends, and cut the corn in half.
- Stand the corn upright and start cutting it in half, then quarters. One corn will give you 8 corn ribs.
- Mix the dry spices in a small bowl and set aside.
- Brush each corn rib with olive oil and sprinkle a tablespoon of the spice mix. Mix it to coat each corn well with the spice rub. Repeat the same step again adding more olive oil and spice mix to coat them well.
- Heat a grill on high heat, add olive oil, then cook the corn kernels side down for 7-8 minutes or until they are charred. Turn it to cook on each side for 1-2 minutes. Remove from heat and set aside.
Assemble the salad:
- Add the freekeh, spinach, Swiss chard leaves, candy tomato, and chopped onion to a large bowl. Mix well to combine
- Add the grilled corn ribs, slice half of an avocado, and add it. Drizzle the cilantro dressing on top. Serve & enjoy!
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