Fresh Corn and Zucchini Salad
A vibrant and refreshing salad that combines juicy corn, tender zucchini, aromatic garlic, and zesty lime, perfect for summer meals.
Ingredients
Vegetable Ingredients
- 2 tablespoons avocado oil or olive oil Provides a rich, healthy fat that enhances flavor.
- 2 cloves fresh garlic cloves Adds a fragrant, savory depth.
- 1 medium zucchini Offers a tender texture while absorbing flavors.
- 2 ears fresh corn on the cob Brings a sweet crunch.
- 1 teaspoon Italian seasoning Adds robust and aromatic flavor.
- 1 cup cooked quinoa A protein-packed base.
- 1 medium fresh jalapeño pepper Introduces a spicy kick.
- 1 medium fresh lime Provides zesty brightness.
- 1 cup fresh cilantro Adds a refreshing herbaceous note.
- to taste sea salt and freshly ground black pepper Essential for enhancing flavors.
Instructions
Preparation
- Warm your chosen oil in a large skillet over medium heat.
- Add minced garlic and allow it to cook for about 30 seconds.
- Stir in chopped zucchini and fresh corn kernels, cooking them together.
- Constantly stir until the zucchini is tender yet still crisp, which should take just a few minutes.
- Remove the skillet from heat and transfer the sautéed vegetables to a large bowl, allowing them to cool completely.
- Mix in Italian seasoning, cooked quinoa, lime zest, lime juice, chopped jalapeño, and cilantro.
- Adjust the flavor by adding sea salt and freshly ground black pepper as needed.
Notes
Use fresh ingredients for the best flavor and allow the salad to sit for a few minutes before serving.