Zucchini and Fresh Corn Salad
Ingredients
The salad
-
1
small or medium
zucchini
-
1
small or medium
yellow squash
-
1
ear
corn
-
1
ounce
goat cheese
-
to taste
red pepper flakes
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
a few
leaves
fresh torn basil
-
optional
tablespoons
toasted pine nuts
Lemon-Basil Vinaigrette
-
½
cup
extra-virgin olive oil
-
3
tablespoons
fresh lemon juice
-
1
tablespoon
fresh basil, chopped
-
1
teaspoon
Dijon mustard
-
1
clove
garlic, minced
-
to taste
kosher salt
-
to taste
freshly ground black pepper
Instructions
- Peel the zucchini and yellow squash into long ribbons.
- Cut the corn kernels off the cob and add them to the bowl with the squash ribbons.
- Prepare the lemon-basil vinaigrette by shaking all vinaigrette ingredients in a jar.
- Add about 2 tablespoons of vinaigrette to the salad and toss with salt, pepper, and red pepper flakes.
- Crumble goat cheese over the top and garnish with fresh torn basil.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
200mg
Cholesterol
5mg
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