I like contemporary salads year-round, however there’s no contest in relation to zucchini picked contemporary within the summertime! In the event you don’t love zucchini, this Zucchini, Corn, and Toasted Almond Salad recipe would possibly simply win you over. This humble squash smells and tastes like a stroll by way of the backyard within the warmth of the summer season. The one factor that screams summertime greater than zucchini, for those who ask me, is corn! Marry these two along with toasted almonds and a contemporary home made dressing, and you’ve got fairly the seasonal celebration in your plate. To not point out, you don’t even want to show the oven or grill on for this zucchini salad!
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Straightforward Recipe for Zucchini, Corn, and Toasted Almond Salad
If I’ve acquired further backyard zucchini piling up, this shaved zucchini salad is the very first thing I make. Uncooked zucchini has a crisp, nearly silky texture that soaks up taste fantastically with out ever feeling heavy, and when it’s straight from the backyard, it’s even higher. Then the corn provides sweetness and additional shade, and I don’t cook dinner it because it’s tender and contemporary sufficient proper off the cob.
However what actually takes this salad excessive are the toasted almonds. Just some minutes in a dry skillet brings out their nutty, buttery aroma, and that crunch provides such a pleasant distinction to the veggies. I additionally make a easy dressing with lemon juice, olive oil, contemporary mint, chili flakes, and a bit of salt and pepper, and it ties all the pieces collectively in one of the best ways. One chunk of this simple uncooked zucchini salad and I’m formally in summer season mode.
Zucchini, Corn, and Toasted Almond Salad
- 2 corn cobs ($0.66)
- 3 Tbsp sliced almonds ($0.45*)
- 2 medium zucchinis (about ⅔ lb, $2.04)
- 1 lemon (juiced, $0.58)
- 1 Tbsp contemporary mint (minced, $0.59)
- ¼ tsp chili flakes ($0.03)
- ½ tsp black pepper (freshly cracked, $0.05)
- ¾ tsp salt ($0.01)
- 1 Tbsp olive oil ($0.19)
- ½ cup Parmesan cheese (lower into ribbons, $1.35**)
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Collect your components.
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Take away husks from corn and thoroughly shave off the kernels. Put aside.
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In a small dry frying pan, toast sliced almonds till toasted and aromatic. Watch out to stir them typically—don’t neglect about them! They’ll burn rapidly. Put aside to chill.
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Utilizing a pointy knife or mandoline slicer, slice zucchini about ⅙-inch thick into lengthy planks after which into bite-sized items, discarding the foundation and stem ends. Put aside.
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In a small mixing bowl, mix lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
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In a medium-sized serving bowl, mix Parmesan, zucchini, corn kernels, and almonds. Pour the dressing excessive and gently fold all the pieces collectively. Serve chilled with further salt and pepper, if desired.
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**I used a vegetable peeler to shave my Parmesan from a bigger wedge. I just like the thickness and form, the way it nearly mimics the form of the zucchini. Nevertheless, you can simply shred it with a traditional grater.
Serving: 1cupEnergy: 125kcalCarbohydrates: 11gProtein: 5gFats: 8gSodium: 451mgFiber: 2g
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the way to make Zucchini, Corn, and Toasted Almond Salad step-by-step pictures
Collect your whole components.
Shuck the corn: Take away the husks and thoroughly use a knife to shave the kernels from 2 corn cobs. Set the kernels to at least one facet.
Toast the almonds: In a small dry frying pan, toast 3 Tbsp sliced almonds till toasted and aromatic. Be certain to stir them typically and don’t neglect about them! They’ll burn in a short time for those who’re not cautious. Set them apart to chill.
Slice the zucchini: Take away the foundation and stem ends of two medium zucchinis, then use a pointy knife or mandoline slicer to slice the zucchini into 1/6-inch thick lengthy planks. Then, slice the planks into bite-sized items. Put aside.
Make the dressing: Mix lemon juice (from 1 lemon), 1 Tbsp minced contemporary mint, ¼ tsp chili flakes, ½ tsp black pepper, ¾ tsp salt, and 1 Tbsp olive oil in a small mixing bowl.
Make the salad: Add ½ cup Parmesan (lower into ribbons or grated), the prepped zucchini, corn kernels, and toasted almonds to a medium-sized serving bowl. Pour the dressing excessive.
Now gently fold all the pieces collectively to evenly distribute the components.
Serve: Take pleasure in this zucchini, corn, and toasted almond salad chilled with further salt and pepper, for those who like. Take pleasure in!
Love the sound of this zucchini and corn salad, however undecided how you’re feeling in regards to the texture of uncooked zucchini? I hear you. Whereas I completely like it, I don’t need anybody to overlook out on this salad simply because they’re on the fence. In the event you’re not bought on uncooked zucchini, attempt making this recipe utilizing grilled zucchini as a substitute! Simply let it cool earlier than tossing it into the salad. You’ll nonetheless get the contemporary summer season taste, with a bit of further smokiness from the grill.
Serving Solutions
This uncooked zucchini salad is a scrumptious facet for nearly any meal all through summer season. Or you may bulk it out and serve it as extra of a principal dish by including my BBQ grilled tofu or grilled rooster breast! It’s additionally nice piled onto a mattress of arugula, blended with cooled cooked pasta, or spooned over a bowl of rice or quinoa.
If in case you have every other veggies to make use of up, like cucumber, yellow summer season squash, or plum tomatoes, be happy so as to add them in! This one’s tremendous versatile, so it’s a good way to scrub out the fridge and nonetheless find yourself with one thing contemporary and flavorful.
Storage Directions
This zucchini, corn, and almond salad is nice for same-day enjoyment. It can be loved as leftovers the subsequent day, however the texture of the zucchini will change considerably and grow to be a lot softer. I like it, however wished to make a remark of that for those who’re not used to having fun with zucchini uncooked and marinated. In the event you don’t thoughts it being softer, I like to recommend having fun with this zucchini salad inside 2 days.
