Description
Discover how to make a refreshing Zesty Corn-and-Squash Salad that is perfect for summer gatherings. This easy recipe will satisfy your taste buds!
Ingredients
- 2 Tbsp (30 ml). fresh lime juice (from 2 limes)
- 2 Tbsp (30 ml). chopped fresh cilantro, plus more for garnish
- 1 tsp (5 ml). Dijon mustard
- 1/4 tsp (1 ml). black pepper
- 1/8 tsp (1 ml). cayenne pepper
- 11/2 tsp (28 ml). kosher salt, divided
- 2 Tbsp (30 ml). extra-virgin olive oil
- 1 3/4 cup (420 ml) s fresh corn kernels (from 2 ears)
- 1 medium zucchini, thinly sliced (about 1 3/4 cup (420 ml) s)
- 1 medium yellow squash, thinly sliced (about 13/4 cup (780 ml) s)
- 1/4 cup (60 ml) chopped smoked almonds
Instructions
- In a large mixing bowl, combine lime juice, cilantro, mustard, black pepper, cayenne pepper, and 1 teaspoon of the salt, whisking until they are well blended. Slowly incorporate the oil while continuing to whisk until the mixture is smooth, approximately 30 seconds.
- Evenly distribute the corn over the lime juice blend without mixing. Layer the sliced zucchini and squash on top, avoiding stirring. Cover and place in the refrigerator for a minimum of 2 hours, or up to 24 hours.
- Before serving, mix the vegetables with the dressing and the remaining 1/2 teaspoon of salt. Just before serving, sprinkle smoked almonds on top and adorn with extra cilantro.
Notes
- For a bolder flavor, roast the corn kernels before adding to the salad.
- Add crumbled feta cheese for a creamy and tangy twist.
- Top the salad with toasted pine nuts or sunflower seeds for an added crunch.