Summer Squash & Grilled Corn Salad with Shallot Vinaigrette
PREP: 12 MINUTES
SERVINGS: 4 - 5 SERVINGS
- 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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