Grilled Corn and Zucchini Salad with Red Pepper Vinaigrette
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.
Course Salad, Side Dish
Cuisine American
Keyword zucchini salad
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 337kcal
Author Erica
Ingredients
3-4medium zucchini and/or yellow squash
3-4ears cornremoved from husks
1tablespoonavocado oil
Kosher saltto taste
Black pepperto taste
12ouncessugar snap peas
8ouncesbaby heirloom tomatoescut in half
Fresh cilantrooptional
Red Pepper Vinaigrette
8 ouncesroasted red peppers
¼cuplime juice
1cupfresh basilpacked
5cloves garlicminced
3tablespoonsred wine vinegar
5tablespoonsavocado oil
Kosher saltto taste
Black pepperto 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
Red pepper vinaigrette will keep covered in the refrigerator up to 3 days.