Zucchini and Fresh Corn Salad | Mama Jean's Natural Market
Recipe Type

This quick, no-cook recipe is full of summertime vegetable freshness! Enjoy its rich simplicity.

Lemon-Basil Vinaigrette
Ingredients:

  • 1/2 cup quality olive oil
  • 3 Tbls. fresh lemon juice
  • 1 Tbls. fresh basil, chopped
  • 1 tsp. Dijon mustard
  • 1 clove of fresh garlic, minced
  • Pink Himalayn and freshly ground pepper, to taste

Preparation:

  1. Add all ingredients to a jar with a secure lid, shake to combine.
  2. Enjoy! You will probably have some left over for another time

recipe from www.foodiecrush.com

 

Serves: 4-6

Prep Time: 10 minutes

Cook Time:

Ingredients:
  • 1 small-medium zucchini
  • 1 small-medium yellow squash
  • 1 ear of corn, shucked and cleaned, with kernels cut off of cob
  • 1 ounce goat cheese
  • sprinkle of red pepper flakes (optional)
  • Pink Himalayan Salt and freshly ground pepper, to taste
  • 3-4 leaves of fresh basil, torn
  • Lemon-Basil Vinaigrette (recipe above)
  • 3-4 Tbls. toasted pine nuts
Instructions:
  1. With a wide vegetable peeler, peel zucchini and yellow squash lengthwise into ribbons.
  2. Place ribbons in large bowl, alternating the zucchini and yellow squash.
  3. Add corn kernels, and about 2 Tbls. of vinaigrette, then toss.
  4. Add salt, pepper, and red pepper flakes, if using.
  5. Add goat cheese, and garnish with freshly torn basil.
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