ZUCCHINI AND FRESH CORN SALAD
This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.
Provided by Heidi
Categories Salad
Time 10m
Number Of Ingredients 16
Steps:
- For the Salad
- With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle - you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
- For the Lemon-Basil Vinaigrette
- Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
- Note: You'll have vinaigrette left over to use on other salads, or make this one again!
ZUCCHINI CORN SALAD
Creamy zucchini corn salad with cilantro, feta cheese, and creamy zesty dressing. It's like the Mexican street corn salad but with more veggies and healthier dressing!
Provided by Katya
Categories Salad
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In a large salad bowl, combine the corn, bell pepper, zucchini, red onion, cilantro, and feta cheese.
- In a separate small bowl, whisk together the sour cream, mayonnaise, olive oil, lime juice, cumin, chili powder, salt, and pepper. I also love to add few teaspoons of honey to bring out the sweetness of corn but it is totally optional.
- Pour the dressing over the salad and throughly toss to combine. Cover and refrigerate for 15-30 minutes. Before serving, stir the salad and taste. Does it need more salt? More lime juice? Or maybe even more feta or cilantro.
Nutrition Facts : Calories 163 calories, Sugar 7.2 g, Sodium 172.5 mg, Fat 10.3 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 1.9 g, Protein 4.5 g, Cholesterol 12.5 mg
ROASTED CORN ZUCCHINI SALAD
Roasted Corn Zucchini Salad is an easy but so flavorful vegetable side dish made with fresh corn, zucchini, and onions. A delicious summer salad that will dress up every meal. Read the tips and tricks above before making this recipe!
Provided by Julia Foerster
Categories Salad
Time 25m
Number Of Ingredients 11
Steps:
- Heat a large grill pan or use a grill. Brush the corn with 1 tbsp olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
- Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Add onion and cook until translucent, about 3-4 minutes.
- Add zucchini, dried oregano, and thyme. Cook, stirring occasionally until zucchini is tender and cooked through, about 3-4 minutes.
- Take the pan off the heat and stir in the juice of one lime. Let sit for a minute.
- Working in a large bowl with an inverted ramekin, use a sharp knife to cut the kernels off the cobs in sections. Remove ramekin and transfer everything from the pan into the bowl. Toss to combine, add basil, and season with salt and pepper to taste.
- Serve warm or at room temperature garnished with a few basil leaves.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 36 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
20 MINUTE ZUCCHINI AND CORN FIESTA SALAD
20-minute summer squash and corn fiesta salad with chili-lime vinaigrette, feta cheese, and cilantro. A simple and flavorful side for all of your summer entertaining needs.
Provided by Jamie Vespa MS, RD
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Heat 2 Tbsp. oil in a large skillet over medium. Add zucchini; cook 5 to 7 minutes, stirring only occasionally, until golden-brown and tender. Add jalapeño and garlic; cook 2 more minutes, until aromatic. Stir in corn, cook 1 minute, until heated through. Season with salt and transfer mixture to a bowl.
- Prepare Chili-Lime Vinaigrette by combining olive oil, lime juice, chili powder, salt, cumin, and cilantro in a small bowl; stir with a whisk.
- Add tomatoes and feta cheese to zucchini mixture. Pour dressing overtop and gently toss to combine. Garnish with additional cilantro, if desired.
Nutrition Facts : ServingSize 0.5 cup, Calories 150 kcal, Carbohydrate 16 g, Protein 5 g, Fat 8 g, SaturatedFat 1.5 g, Sodium 450 mg, Fiber 4 g, Sugar 6 g
ZUCCHINI, TOMATO, AND CORN SALAD
Categories Salad Tomato Vegetable Side Fourth of July Picnic Vegetarian Lemon Basil Corn Zucchini Summer Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Working with 1 zucchini at a time, cut lengthwise into very thin (julienne) strips with slicer, turning zucchini and avoiding core. Discard core.
- Toss zucchini strips with 1 teaspoon salt and let drain in a colander set over a bowl, covered and chilled, 1 hour.
- Gently squeeze handfuls of zucchini to remove excess water and pat dry with paper towels.
- Cook corn in a small saucepan of boiling water until tender, about 3 minutes. Drain, then rinse under cold water and pat dry.
- Whisk together lemon juice, sugar, pepper, and remaining 1/4 teaspoon salt in a large bowl, then add oil in a slow stream, whisking. Add zucchini, corn, tomatoes, and basil and toss well.
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GRILLED ZUCCHINI CORN SALAD WITH FETA (UNDER 15 MINUTES)
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4.9/5 (7)Total Time 15 minsCategory Appetizers, Salads, Side DishesCalories 192 per serving
- Oil: Combine oil, garlic, salt, pepper, and red pepper flakes. Lightly brush corn and cut zucchini with ¼ cup of the mixture (keep the remainder).
- Grill: Grill veggies over medium/high heat, flipping occasionally to evenly cook, and charring some (but not all) for flavor. The zucchinis are done when they're a touch soft, about 10 minutes total. Corn may take a little longer, about 15 minutes, and is done when bright yellow with charred spots.
- Cut: Cut corn from stalk (it's hot, so you may need to grasp it with a paper towel). Cut zucchini into ½ inch wide pieces.
- Assemble: Whisk lemon juice into remaining oil mixture. Stir in grilled veggies and feta cheese (amount to your liking). Serve warm or cold.
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