The middle of the summer is here and the farmers markets are overflowing with a variety of fruit and vegetables. At last zucchini and corn are announcing their presence. Don’t let these “common” and affordable vegetables fool you, both offer a wide choice of preparations and pair beautifully together. Raw zucchini and corn tastes so fresh, you will think you are sitting outside in a vegetable patch with a fresh summer breeze.
Up until last summer, the local corn was not impressive. Unfortunately, the corn I bought at the grocery store was bland, getting sweet fresh corn was the exception not the rule. Even corn bought at a farm stand was just ok. Fortunately, last summer with a new season, the corn was outstanding. Every market I went sold delicious sweet and crisp corn. As a result, I discovered eating corn uncooked, just scraped off the cob. Fresh corn just scraped off the cob, is corn at its sweetest and crunchiest. Raw fresh corn became my not so secret, secret ingredient that changed a salad from being “good” to extraordinary. Raw corn is the essence of summer – simple, carefree and bright.
These hot summer days require food that helps bring the heat down and keep the stove off. Fresh zucchini and corn salad will do just that. The sweetness of the corn adds depth to the zucchini with crisp texture and bright and fresh flavor. Add lemon vinaigrette, fresh herbs, avocados and pistachios and this salad will satisfy all cravings with crisp, crunch and creamy textures and flavors. Most importantly you do not have to turn on the oven.
My recipe is inspired by and adapted from a recipe of Patricia Wells, Zucchini Carpaccio from her book, Salads as a Meal: Healthy Main-Dish Salads for Every Season. The paper-thin sliced zucchini paired with avocado, pistachios and a lemon dressing was elegant and inspirational. Now, I do not see this as a salad entrée. I would be prowling in the pantry for munchies a couple of hours after dinner if it were. So, I adapted this salad to serve as a vegetable side dish and added corn.
To prepare the zucchini I used a Spiralizer and cut the zucchini noodles into smaller pieces. This made the salad easier to mix and eat. If you do not have a Spiralizer you can julienne the zucchini, or slice across the zucchini as thin as possible then, cut each slice in half or quarters. The point is to have the zucchini in extra thin pieces to reinforce zucchini delicate flavor. No big chunks in this salad.
Fresh herbs are another key ingredient in the salad and lemon thyme is a stand out feature. If you do not have lemon thyme, substitute basil or other fresh herb that pairs well with lemon. But use fresh herbs, dried herbs will not do the salad justice.
Fresh Zucchini and Corn Salad with Avocado and Pistachio
- 1 TB fresh squeezed lemon juice
- Zest from half a lemon
- 3 TBS extra virgin olive oil
- 1/4 tea sea salt
- 2 medium fresh zucchinis
- 1 ear of fresh corn husked
- 1/2 ripe avocado chopped
- 1/4 cup pistachio nuts ruff chopped
- 1 TB fresh lemon thyme minced
For the Salad Dressing
In a small jar with a lib, or small bowl, mix together the lemon juice, lemon zest and sea salt until just combined. Add the olive oil and vigorously shake the jar with the lid tightly screwed on, or whisk with a fork in a bowl, until the salad dressing is well incorporated. Set aside.
Zucchini and Corn Salad
Clean and trim the ends of each zucchini. Use a Spiralizer to spiral cut the zucchini into noodles, or very thinly slice the zucchini across the zucchini then cut each piece in half or julienne the zucchini. If using the Spiralizer, cut the zucchini noodles into smaller lengths. Put the prepared zucchini into a medium mixing bowl.
Hold the ear of the corn at the pointed end and rest the stem end on a cutting board. (Cut the stem off so you can have a stable surface to rest the corn on.) Take a sharp chef knife and starting at the top of the corn cut down the length of the corn, scraping the knife against the cob, to cut off the corn kernels. Rotate the corn around and continue to cut the corn kernels off the entire ear of corn. Put the corn kernels in the bowl with the zucchini.
Add the chopped avocado and chopped pistachios to the bowl and gently mix to combine all the ingredients. Add the fresh herbs and salad dressing and mix to combine. If not planning to serving the salad right away, do not add the avocado and pistachios. Add these ingredients just before serving. Serve at room temperature.
If you do not have lemon thyme you can add basil or thyme. Any fresh herb that pairs well with lemon will work.
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