Zucchini and Fresh Corn Salad
 

Zucchini and Fresh Corn Salad

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Thinly-sliced zucchini with crunchy fresh corn is a summer favorite in this no-cook salad with a lemon garlic and fresh basil vinaigrette.

SERVING SIZE

serves 2-4

INGREDIENTS

Lemon Garlic Basil Vinaigrette:

½ cup olive oil

1 lemon, juiced

1 tablespoon apple cider vinegar

1 teaspoon Dijon or whole grain mustard

2 tablespoons basil, finely chopped

1 tablespoon chives or green onions, minced

2 garlic cloves, minced

½ teaspoon sea salt, plus more for garnish

1/8 teaspoon pepper, plus more for garnish

 

INSTRUCTIONS

In a Mason jar or small bowl, add all of the ingredients to the vinaigrette and shake or whisk well. Chill while preparing the salad.

Using a mandoline or very sharp knife, slice the zucchini and the yellow squash lengthwise into long strips. Slice each side until you get into the middle, seeded center of the vegetable, then discard the center.  Place the strips in a large bowl and toss with a little of the vinaigrette just to coat.

Whisk the dressing right before using. Place the strips in serving bowls, sprinkle the corn kernels over the top and drizzle more dressing over each salad. Sprinkle with more salt and pepper if desired, and a sprig of fresh basil.

Serve immediately.

  PRINT VERSION

vegetable plate

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