Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.
Fresh Zucchini and Corn Salad with Avocado and Pistachio
Prep Time
20 mins
Total Time
20 mins
 
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 flavor. The lemon vinaigrette, fresh herbs, avocados and pistachios provides freshness and textural contrast with crispy, crunchy and creamy textures. Recipe is adapted from Patricia Wells, Zucchini Carpaccio with Avocado and Pistachios.
Servings: 4 side dish servings
Author: Ginger
Ingredients
  • 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
Instructions
For the Salad Dressing
  1. 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
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

If you do not have lemon thyme you can add basil or thyme. Any fresh herb that pairs well with lemon will work.