Zucchini and Grilled Corn Salad

Ingredients

cornfresh

6 ears

zucchinipeeled into ribbons

6 medium

cherry tomatoessliced

1 cup

avocadocubed

3 small

red onionthinly sliced

3/4 cup

mint or basil

small handful

capers

4 1/2 tbsp

pine nuts

Soy-freepumpkin seeds toasted

6 tbsp6 tbsp

olive oil

9 tbsp

lemonjuiced

3

sherry vinegar

3 tbsp

garliccrushed

3 clove

salt

to taste

pepper

to taste

Method

1. 01Heat grill or grill pan to medium-high.
2. 02Drizzle corn with olive oil and grill, rotating every 3-4 minutes to char each side. Some kernels should remain raw. Cool, then cut kernels from cob.
3. 03Whisk lemon juice, sherry vinegar, crushed garlic, and a pinch of salt and pepper. Let garlic clove steep in dressing.
4. 04Peel zucchini into long ribbons with a vegetable peeler.
5. 05Remove garlic clove from dressing.
6. 06Toss corn, zucchini, tomatoes, avocado, red onion, mint, capers, and pine nuts in a bowl.
7. 07Drizzle dressing over salad and toss. Taste and adjust salt and pepper.
8. 08Let sit 15 minutes before serving for best flavor.15 min

Fits

• Vegetarian
• Pescatarian
• Gluten-free
• Egg-free