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Fresh Zucchini Salad

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

Ingredients

Scale
  • 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

Find it online: https://www.bourbonandhoney.com/fresh-zucchini-salad/