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Zucchini, Corn and Mint Summer Salad

Lunches and Salads

Zucchini, Corn and Mint Summer Salad

@elsasappetite

Ingredients

  • 1 large zucchini
  • 2 ears yellow corn, husked
  • 1 jalapeño, minced
  • Fistful of greens (romaine, arugula)
  • 1/3 cucumber, thinly sliced
  • 2 green onion, sliced
  • 2 tbps mint, chopped
  • 2 tbsp cilantro, chopped
  • 1/4 cup feta
  • Optional: pickled onions
  • 1 lime
  • Olive oil, drizzled
  • Salt and pepper, to taste

Directions

  1. Slice zucchini into medallions about 1/2 inch thick. Toss in olive oil, salt and pepper, then roast in the air fryer or oven until lightly brown on both sides.
  2. While the zucchini cooks, remove the kernels from the corn. Heat a separate skillet over medium high heat and add butter. Once hot, add the kernels and cook until fragrant and browned. Midway through, add the minced jalapeño.
  3. In a large bowl, add the greens, cucumber, green onion, mint, and cilantro. Add the zucchini and corn-jalapeño mix while still warm. Top with feta, and pickled onions if desired.
  4. Squeeze lime juice on top, and lightly drizzle with olive oil. Toss everything together until lightly coated. Finish with salt and pepper to taste.

Recipe credited to @elsasappetite. Shared for documentation; please support the original creator. See our legal notice.