Fresh Zucchini Salad

It may be taking over your garden or filling the crisper drawer of your fridge, but zucchini is one of my (many) favorite late summer veggies.

I didn’t plant any zucchini this year but have been enjoying the local bumper crop from family, friends and the farmers’ market. It’s such a versatile veggie that can be baked, roasted or marinated. My new favorite though, is this fresh zucchini salad. When it’s sliced really thin, zucchini is fresh, crunchy and a fun alternative to salad greens.

The zucchini is piled high on the plate and topped with corn, tomatoes and avocado.  A light dressing made with basil, olive oil, lemon juice and honey finishes it all off for a fresh lunch or light dinner.

The key to making the thin ribbons of zucchini is the shape of your vegetable peeler. I’ve found that the Y shaped peeler works best.

Fresh Zucchini Salad

Print Recipe

This zucchini salad is topped with corn, tomatoes and fresh late summer ingredients for a light and crunchy lunch or dinner.

• Author: Kristen Olson
• Prep Time: 15 mins
• Total Time: 15 minutes
• Yield: 2 Servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 2 ears of fresh sweet corn
• 1/2 cup cherry tomatoes, halved
• 1/2 medium avocado, peeled, pitted, cubed
• 1 tablespoon slivered fresh basil leaves
• 1 tablespoon white wine vinegar
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon honey or agave syrup
• 1/2 teaspoon freshly squeezed lime juice
• Salt and freshly ground black pepper, to taste
• 2 medium zucchini

Instructions

1. Bring a large pot filled with water to a boil over medium heat. Place the corn in the water and cover. Cook 3 to 4 minutes or until the corn is tender, remove corn from water and let cool on a plate. Once the corn is cool enough to handle, cut the corn off the cob.
2. In a medium bowl, place tomatoes, avocado, basil, vinegar, olive oil, honey, lime juice, salt and pepper. Toss gently to coat.
3. Trim ends of zucchini; cut into thin ribbons with y-shaped vegetable peeler.
4. Divide zucchini between two serving plates. Spoon the corn and avocado mixture over the zucchini and serve immediately.

Nutrition

• Serving Size: 1 Serving
• Calories: 247
• Sugar: 13g
• Sodium: 55mg
• Fat: 11g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Carbohydrates: 37g
• Fiber: 9g
• Protein: 8g
• Cholesterol: 0mg

A few other zucchini recipes to try…
Zucchini Noodles with Pesto from Two Peas and Their Pod
Fried Zucchini Strings from The Pioneer Woman
Sautéed Zucchini from 101 Cookbooks