This no-cook, raw salad gets its spunk from a garlicky-lemon basil vinaigrette and chunks of goat cheese that lightly marinate the thin squash peels and freshly shucked corn kernels.
Course Salad
Cuisine American
Keyword zucchini and corn salad
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Ingredients
1small or medium zucchini
1small or medium yellow squash
1ear of corn, shucked and cleaned, with the kernels cut off the cob
1ouncegoat cheese
Lemon-Basil Vinaigrette, recipe below
Red pepper flakes
Kosher salt and freshly ground black pepper
A few leaves of fresh torn basil
*optional: A few tablespoons of toasted pine nuts
For the Lemon-Basil Vinaigrette
½cupextra-virgin olive oil
3tablespoonsfresh lemon juice
1tablespoonfresh basilchopped
1teaspoonDijon mustard
1clovegarlic, minced
Kosher salt and freshly ground black pepper to taste
Instructions
For the Salad
With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you'll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
For the Lemon-Basil Vinaigrette
Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
Note: You'll have vinaigrette left over to use on other salads, or make this one again!