Zucchini and Grilled Corn Salad

Ingredients

cornfresh

3 ears

zucchinipeeled into ribbons

3 medium

cherry tomatoessliced

1 cup

avocadocubed

1 1/2 small

red onionthinly sliced

3/8 cup

mint or basil

small handful

capers

2 1/4 tbsp

pine nuts

Soy-freepumpkin seeds toasted

3 tbsp3 tbsp

olive oil

4 1/2 tbsp

lemonjuiced

2

sherry vinegar

1 1/2 tbsp

garliccrushed

2 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