Fresh summer sweet corn and zucchini in a sweet honey-lime herb dressing.
Cuisine: Gluten-free, Vegetarian
Keyword: sweet corn, zucchini
Author: Trish Cowper | the infinebalance food blog
for the dressing:
juice of one lime
½teaspoondried ground ginger
1Tablespoonwhile balsamic vineagar or white wine wineagar
1-2Tablespoonspickled jalapeno slices
¼cuppacked fresh herbsany combination of mint, cilantro, parsley, basil, chives. I used cilantro, chives and mint
fresh ground pepper
for the salad
4ears of fresh sweet corn
1pintcherry tomatoessliced in half
1cupfrozen shelled edamame beansoptional
To prepare the dressing, add all ingredients to the jar of a blender and blend until combined. Taste for seasoning, add more salt, pepper or honey if needed. Set aside. Will keep 5-7 days.
To prepare the zucchini use a vegetable peeler to slice thin ribbons. Rotate the zucchini as you slice and continue to slice until just the soft core is left. Discard the core. Or, if you have a spiralizer, make zucchini noodles.
To prepare the corn remove husks and rinse under cool water to remove the silks. Pat dry. Over your salad bowl and using a sharp knife, slice the corn kernals from the cob. Try to catch any of the juices that will run from the fresh corn into the salad bowl.
If using edamame, place frozen beans in a microwave safe bowl and cover with water. Add a pinch of salt. Microwave on high 1-2 minutes, until warmed through. Drain.
Toss zucchini, corn, tomatoes, and edamame in a large salad bowl. Toss veggies with about ½ of the dressing, or to taste. Serve.
You will not need all of the dressing for this salad. Save the rest for another meal.Instead of slicing zucchini into ribbons, use a spiralizer and make zucchini noodles. You can also purchase "zucchini noodles" in most produce departments to make this recipe quickly. Nutritional information is based on making the salad with half of the dressing. And assumes 8 servings.