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–+ servings

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!