Zucchini Ribbon Salad with Sweet Corn & Avocado
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
-
Cuisine
Vegetarian, gluten-free
Zucchini Ribbon Salad with Sweet Corn & Avocado
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Ribbons of zucchini and yellow squash with sweet corn, avocado, cilantro, queso fresco, and a light lime dressing. This elegant salad is simple to make and a great way to use up the summer zucchini.
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Ingredients
- 2 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- salt to taste
- black pepper to taste
- 2 zucchini medium
- 2 yellow squash medium
- 2 sweet corn ears, cooked
- ¼ cup cilantro chopped, fresh
- 1/2 red onion sliced
- 2 avocado peeled, pitted, and sliced, medium, ripe
- 1/2 cup queso fresco Mexican cheese
Instructions
- 1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.
- 2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
- 3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
- 4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!
- Note-you can find queso fresco at most grocery stores. I like to buy it at our local Mexican market. If you can't find it, use feta cheese.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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