Farm Fresh Zucchini And Corn Salad With Citrus Herb Dressing Recipes
ZUCCHINI AND FRESH CORN SALAD
Thinly-sliced zucchini with crunchy fresh corn is a summer favorite in this no-cook salad with a lemon garlic and fresh basil vinaigrette.
Yield serves 2-4
Number Of Ingredients 10
Steps:
- 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.
RAW CORN AND ZUCCHINI SALAD
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cut off tips of ears of corn; stand corn in a wide, shallow bowl. With a sharp knife, slice downward to release kernels (you should have about 2 cups); discard cobs. Transfer kernels to a medium bowl. Add zucchini, lime juice, olive oil, and cilantro. Season with salt and pepper and toss well to combine.
Nutrition Facts : Calories 139 g, Fat 8 g, Fiber 2 g, Protein 3 g
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!
FARM FRESH ZUCCHINI AND CORN SALAD WITH CITRUS HERB DRESSING
Categories Salad Vegetable Side No-Cook Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Healthy Vegan Raw
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Combine the sliced yellow and green zucchini in a bowl and splash with vinegar. Sprinkle on salt and let sit while prepping the rest of the ingredients. The squash will wilt a bit. Add in corn kernels, herbs, juices and oil, toss, and season to taste.
FRESH CORN AND ZUCCHINI SAUTE
This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.
Provided by Sara B.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g
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