Zucchini Ribbon Summer Salad

Summer has landed in Seattle and I’ve been inspired to create some fun new salads to make the most of the beautiful bounty of produce we have here.  Zucchini ribbons, corn, tomatoes and avocado are some of my favorite foods, but what really makes this salad sing is the fresh basil! This salad pairs well with grilled salmon or chicken. I highly recommend that you double this light and delectable dish and have it for lunch tomorrow. Enjoy!

Salad Ingredients

  • 1 zucchini
  • 1 ear of cooked corn (or 1 cup frozen corn)
  • ¼ cup chopped basil
  • 2 T. crumbled feta
  • 5-6 grape tomatoes, sliced in half
  • ¼ cup chopped avocado
  • Dressing Ingredients
  • 3 T. Olive oil
  • 1 T. red wine vinegar
  • S+P to taste

Directions
Using a vegetable peeler, peel zucchini into long strips or “ribbons”. Heat 1 T. olive oil in small sauté pan, and sauté zucchini until lightly browned. Let cool slightly. In a medium bowl, whisk together remaining olive oil with vinegar, add S+P to taste. Remove corn from cob. Add zucchini, corn and all remaining ingredients to bowl with dressing. Toss well and add S+P to taste.

Serves 4 side salad portions

RecipesCharlee Van Wagenen