When it comes to summer salads, this easy Grilled Corn and Zucchini Salad simply can’t be beat! Quick-grilled slices of zucchini, corn, crispy snap peas and juicy heirloom tomatoes drizzled with a homemade Roasted Red Pepper Vinaigrette make this side dish is not only healthy, it will also please the low carb and vegan eaters at your backyard get-togethers.
Summer’s still hanging on, ain’t it?
I hear from my friends out west in the mountains that fall’s approaching and wow. Color me jealous. Bring me the changing leaves and crisp mornings, please.
Of course, I know that some of them would trade with us in a heartbeat.
“It’s eternally summer in Florida.”
Maybe not eternally, but we do get to enjoy all this gorgeoussss summer produce a tiny bit longer than most of the country.
And we never have to cover our grills to keep out the snow, either.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Grilled Corn and Zucchini Salad with Red Pepper Vinaigrette
Guys, I have finally found a salad to obsess over! This is huge news, since salads are mostly last on my list of foods I can’t live without.
Honestly…I think it’s the lettuce.
Salads that are made up mostly of lettuce and kale and green just do nothing for me. So much roughage, so little flavor (generally).
The worst part? Being hungry 20 minutes later, even when said salad is stuffed full of other ingredients.
Sometimes, even cheese can’t save a meal.
Abe can tear through a salad with zero issue. When we do decide to go healthy for dinner, I always make up a huge bowl, take my portion, then he downs the rest in no time.
It’s almost comical seeing him eat directly out of the salad bowl.
My ideal salad is just like this one: made up of grilled zucchini, sweet grilled corn, crunchy raw snap peas, and juicy tomatoes. Throw some herbs and lime juice in there and you’ve got the freshest, best bang-for-your-buck side dish of the summer.
The best part? NO LETTUCE.
What is the best way to grill zucchini?
Quickly!
No, really.
There is nothing worse than soggy, overcooked squash. The zucchini in this salad is sliced super thinly, so that is definitely a concern.
The best way to prevent soggy veggies is to brush the sliced squash with avocado oil or grapeseed oil (or another high-heat oil). Season them with salt and pepper, then place them on a medium-heat (350 degrees F) grill.
For extra protection from sticking, make sure you brush the grill grates with oil before cooking the veggies, too.
Cook times will depend on how thick you slice your zucchini. For super thin slices, 1 minute on each side should do. If you go a bit thicker, 2-3 minutes will ensure grill marks but help the squash keep its fresh crispness.
The salad dressing here may be my favorite part, though.
What’s not to love about roasted red peppers??
I admit to cheating here and using the jarred kind
, but if you’ve got a garden full of peppers waiting to be used, this is the recipe to do it with!
Six ingredients go into this roasted red pepper vinaigrette, but the flavor is maximum! Peppers, basil, garlic, lime juice, red wine vinegar, and avocado oil (or your oil of choice, of course.) A dash of salt and pepper round out and enhance the flavors and take this zucchini salad to new heights of Flavortown!
You can even add cheese if you want to, just keep it light. Feta, grated Parmesan, or some Queso Fresco would be lovely here. (If you really love cheese with your zuchs, try this incredibly delish squash casserole!)
Can’t you just already see this salad at your next backyard BBQ? Double or triple it for larger crowds, and make sure you brag about how healthy it is!
(And for your keto/low carb friends, just make a separate bowl with double the zucchini and no corn in it – they’ll appreciate it just as much!)
You’ve gotta balance out those burgers and that apple pie somehow, right?
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Grilled Corn and Zucchini Salad with Red Pepper Vinaigrette
Ingredients
- 3-4 medium zucchini and/or yellow squash
- 3-4 ears corn removed from husks
- 1 tablespoon avocado oil
- Kosher salt to taste
- Black pepper to taste
- 12 ounces sugar snap peas
- 8 ounces baby heirloom tomatoes cut in half
- Fresh cilantro optional
Red Pepper Vinaigrette
- 8 ounces roasted red peppers
- ¼ cup lime juice
- 1 cup fresh basil packed
- 5 cloves garlic minced
- 3 tablespoons red wine vinegar
- 5 tablespoons avocado oil
- Kosher salt to taste
- Black pepper to taste
Instructions
- Spray or brush clean grill grates with olive oil, then preheat it to medium (350F) heat.
- Slice zucchini thinly lengthwise with a mandolin or a knife and place it on a baking sheet. Brush the zucchini and corn with avocado oil, and season with salt and pepper. Set aside.
- Once the grill is hot, place the corn on an upper grate and cover. Cook for 10-15 minutes. turning frequently to cook on all sides until lightly browned.
- After 10 minutes, add the zucchini to the grill and cook on each side for 1-3 minutes, depending on how thick you cut it. You’re looking for grill marks, but you’ll want the zucchini to retain some of its crispness. Remove corn and zucchini from the grill and set aside.
Red Pepper Vinaigrette
- Add peppers, lime juice, basil, garlic, and vinegar to a blender. Blend on high until combined, then slowly drizzle in the avocado oil until emulsified. Season with salt and pepper, then adjust flavors if desired, adding more lime juice, garlic, or basil to taste.
- Transfer zucchini to a large serving bowl. Carefully cut corn off the cobs and add it to the bowl with the snap peas and tomatoes. Garnish with chopped fresh cilantro, if using. Sprinkle salad with salt, fresh lime juice, and desired amount of dressing. Serve immediately.
Notes
Nutrition
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