Back
0 from 237 votes

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.

Prep Time
10 mins
Total Time
10 mins
Course: Salad
Cuisine: American

Ingredients

  • 1 small or medium zucchini
  • 1 small or medium yellow squash
  • 1 ear of corn , shucked and cleaned, with the kernels cut off the cob
  • 1 ounce goat cheese
  • Lemon-Basil Vinaigrette , recipe below
  • red pepper flakes
  • Kosher salt and freshly ground black pepper
  • A few leaves of fresh torn basil
  • *optional: A few tablespoons of toasted pine nuts
  • For the 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
  • Kosher salt and freshly ground black pepper to taste

Instructions

    Cup of Yum
  1. For the Salad
  2. 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.
  3. For the Lemon-Basil Vinaigrette
  4. Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
  5. Note: You'll have vinaigrette left over to use on other salads, or make this one again!