Zucchini, Charred Corn, + Strawberry Salad with Lemon Dijon Vinaigrette

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Summer Zucchini Salad | GIRLS WHO EAT

There is something about putting fruit on salad that instantly makes it feel like summer and I am all for that! The combination of strawberries, charred corn, and zucchini on this salad is light and refreshing, but fruity and flavorful. This salad is only 4 ingredients and takes less than 10 minutes to prep and make since the zucchini is served raw!

I am constantly craving salads in the summer, probably because my body crave foods seasonally and salads are cold and filling. Plus, you can constantly change up your salad daily so you’re never getting bored. This is one of my favorite summer salads and I enjoy it by dressing it with my 5 ingredient Lemon Dijon Vinaigrette that is zesty and delicious. You can also use any dressings you have in your kitchen, my favorite clean dressings Kaari (use code GIRLSWHOEAT for 15% off), or simply use balsamic vinaigrette.

All you need to do to prep for this salad is to slice the zucchini using a wide vegetable peeler, slice the strawberries, and sauté the corn (canned, frozen, or fresh all work). While the corn cooks is the perfect time to make the dressing!

Zucchini, Charred Corn, + Strawberry Salad with Lemon Dijon Vinaigrette

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Lunch & Dinner
Servings 2

Ingredients  

Salad

  • 1 zucchini
  • 1 cup sweet corn (canned, frozen, or fresh)

  • 2 ️strawberries, sliced
  • 1 tbsp olive oil
  • sprinkle of salt + pepper


Lemon Dijon Vinaigrette

  • 1/8 cup olive oil
  • 1 tbsp lemon juice
  • 1/2 garlic clove, minced
  • 1/2 tsp dijon mustard
  • 1/2 tsp fresh thyme (or rosemary, oregano, or basil)
  • sprinkle of salt + pepper


Instructions 

  • Heat a skillet or pan on high and add olive oil to coat the base of the pan. Add in corn with a sprinkle of salt and pepper, stir frequently until corn is charred.
  • While corn cooks, use a wide vegetable peeler to peel zucchini lengthwise to create ribbons. Sprinkle some salt on the ribbons and let them sit for 5 minutes. Then pat them dry to remove excess moisture.
  • Slice strawberries and set aside.
  • 
Mix all vinaigrette ingredients together in a small bowl.
  • Once corn is cooked, mix together the corn, sliced zucchini, and sliced strawberries together in a bowl
.
  • Drizzle on dressing and top the salad with your favorites: micro greens, fresh herbs, goat cheese, chickpeas, or grilled salmon. ENJOY!
Did you make this recipe?Tag @girlswhoeat!

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