Wednesday, June 16, 2010

Summer Salad

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.)

2 comments:

Emily said...

This looks super yummy. I think I might have to try it out too.

Anonymous said...

This looks great. I had a jicama slaw at Tohono Chul Tearoom that was similar. It had julienne slices of jicama and carrots with a cilantro lime dressing like this one. WAY YUMMY! Nonny

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