Well, it's summertime again. Which means I'm having my season-change reshuffling of meal-plan ideas. A new group of seasonal vegetable recipes--in! Anything that involves turning the oven on--out!
I was really excited to get my June issue of Martha Stewart's Everyday Food magazine and find this recipe for a raw corn and zucchini salad. They are seasonal vegetables, it's a really crisp, fresh-tasting salad, and it only takes like two minutes to put together.
We had it a few weeks ago and loved it. I've got everything to make it again tonight, and I can't wait!
Raw corn and Zucchini Salad
3 ears of corn
2 small zucchini
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
2 Tbsp coarsely chopped cilantro
salt and pepper
Stand corn on end and slice kernels off. Thinly slice zucchini. Add to a bowl with corn kernels. Season with coarse salt and ground pepper. Toss with remaining ingredients.
(We made it with two cobs of corn and one zucchini- then went just a little scant on the other ingredients and that was the perfect amount for our family.)