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Summer Squash & Grilled Corn Salad with Shallot Vinaigrette






  • For Lemon & Shallot Vinaigrette
  • 1/4 cup shallots, minced
  • juice of 3 lemons, approx. 1/3 cup
  • 2/3 cup olive oil
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/4 tsp fresh ground black pepper
  • For Salad:
  • 2 ears of fresh sweet corn, husks and silk removed
  • 2 zucchinis
  • 2 summer squash
  • 2 Tbsp fresh basil leaves, thinly sliced into ribbons
  • 1/4 cup pepitas
  • 1/4 cup Parmesan, grated


Combine all ingredients for Lemon and Shallot Vinaigrette in a jar and shake until fully combined.

Grill corn on medium high for 3-5 minutes each side or until nice char marks appear. Remove from grill and set aside to cool. Shave the zucchini and summer squash into ribbons by using a mandolin slicer or handheld peeler and set aside. Slice corn from cob (tip: balance the ear of corn on the center cone of a Bundt pan, then slice downward using a knife. The kernels will be collected neatly inside the Bundt!) Combine the corn, shaved squash and zucchini, basil and pepitas and toss with lemon shallot vinaigrette. Top with Parmesan and serve.

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