Zucchini Ribbon Salad with Sweet Corn & Avocado

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Two peas & their pod

Total Time

15 mins

Prep Time

15 mins

Rating

(2)

Ingredients

2 tablespoons olive oil
2 tablespoons freshly squeezed lime juice
Salt and pepper to taste
2 medium zucchini
2 medium yellow squash
2 ears cooked sweet corn
¼ cup chopped fresh cilantro
1/2 red onion, sliced
2 medium ripe avocados, peeled, pitted, and sliced
1/2 cup queso fresco Mexican cheese

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Preparation

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Step 1

In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.

Step 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.

Step 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.

Step 4

Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!

Chef’s notes

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.

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Zucchini Ribbon Salad with Sweet Corn & Avocado

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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