Grilled Corn & Zucchini Salad
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(5)
Ingredients
6 servings
- 3 small zucchinis, (ends removed and cut into 4 long wedges (lengthwise)
- Olive oil or avocado oil, (for brushing zucchini)
- Kosher salt and black pepper, (to taste)
- 2 large ears of corn, (shucked)
- 4 cups arugula or chopped spinach
- 1 to 2 avocados, (chopped)
- 2 green onions, (sliced)
- 1/2 cup queso fresco
- Cilantro Lime Vinaigrette
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Preparation
Step 1
Preheat an outdoor grill or grill pan to medium high heat. Brush the zucchini with oil and season with salt and pepper, to taste. Set aside.
Step 2
When the grill is hot, use tongs to place the ears of corn on the grill. Cook, turning often, until charred all over.
Step 3
Add the zucchini when the corn is halfway done, cook for 2 to 3 minutes per side, until the zucchini is tender, but not mushy, and there are nice grill marks.
Step 4
Transfer the zucchini and corn to a large cutting board. Let cool for 5 minutes. Use a sharp knife to chop the zucchini and to remove the corn kernels from the cob.
Step 5
In a large bowl, combine the zucchini, corn, arugula, avocado, green onion, queso fresco, salt, and pepper.
Step 6
Drizzle with desired amount of cilantro lime vinaigrette. Stir to combine. Taste and add more dressing, if necessary, and season with additional salt and pepper, if needed. Serve.
Step 7
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