Zucchini and Fresh Corn Salad


This raw salad gets its spunk from a garlicky-lemon basil vinaigrette that lightly marinates the thin squash peels and freshly shucked corn kernels.


  • 1 small or medium zucchini
  • 1 small or medium yellow squash
  • 1 ear of corn shucked and cleaned, with the kernels cut off the cob
  • 1 ounce goat cheese
  • Lemon-Basil Vinaigrette recipe below
  • Red pepper flakes
  • Kosher salt and freshly ground black pepper
  • A few leaves of fresh torn basil
  • *optional: A few tablespoons of toasted pine nuts

For the Lemon-Basil Vinaigrette

  • 1/2 cup good olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon Dijon mustard
  • 1 clove minced fresh garlic
  • Kosher salt and freshly ground black pepper to taste


  1. Salad: With a wide vegetable peeler, peel the zucchini and squash lengthwise into long ribbons (discarding the middle — you’ll know when you get to it, because the squash will get too thin and watery.) Place the ribbons in a good sized bowl or plate, alternating so you can see equal amounts of green and yellow. Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.

  2. Lemon-Basil Vinaigrette: Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.

  3. Note: You’ll have vinaigrette left over to use on other salads, or make this one again!


Website: www.foodiecrush.com

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