Fresh Zucchini Corn Salad
It’s been incredibly hot on the East Coast and there are some days where you really do not want to turn on any kitchen appliances. This recipe is for one of those days. I wanted to make a salad that was refreshing and tasty. The best tasting vegetables are those that are in season so I went to the farmers market to see what was available. This Fresh Zucchini Corn Salad is made with only raw vegetables. The marinade softens it a but lets it maintain a proper crunch. It’s got a delicious medley of flavors from the vegetables and dressing and the cilantro adds some depth of flavor. If you are not a cilantro fan, you can replace it with parsley or dill. When choosing your zucchini try to find the thinnest ones possible as they have the best texture and flavor. Use the best quality olive oil you have.
Just a handful of fresh ingredients
Chop vegetables
Add to a bowl with dressing
Toss and serve
- 6 small thin zucchini and yellow squash
- 2 garlic scapes or 4 chives
- 2 ears of corn
- 3 small tomatoes
- ½ cup chopped cilantro
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt to taste
- Chop zucchini and squash into ¼ inch cubes
- Slice scapes or chives
- Remove kernels from corn by slicing them off
- Chop tomatoes
- Add all the ingredients to a bowl with lemon juice, olive oil and salt
- Toss and serve
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