Summer salads don't get much easier or prettier than this one. Bursting with summer veggies, Zucchini, Corn and Sweet Onion Salad with Lemon Vinaigrette is fresh, light, and delicious!
Sometimes the best food is the simplest. This time of year, especially, creating delicious recipes is as easy as arranging the ingredients on a plate and letting them shine. That's really all there is to it. For this summery salad I wanted to use the bountiful zucchini from our backyard garden and the sweet corn just coming into the markets. Throw in some sweet onion and fresh mint and the salad is done.
The secret to slicing the zucchini and sweet onion into perfectly thin rounds is to use a handheld slicer. The slicer makes quick work of the zucchini and onion, but if you don't have one a sharp knife will work just as well. Just be sure to slice the veggies super thin so they can quickly absorb the lemony dressing.
Once this salad is dressed allow it to rest for a few minutes in order for the flavors to come together. Don't let it sit too long, though, or the zucchinis will get watery and soggy. The Zucchini, Corn and Sweet Onion Salad makes a lovely side or addition to barbecue or bunch buffet. Or top it with grilled shrimp for a delicious summer dinner. As written, the salad is naturally gluten-free, dairy-free, and vegetarian.
Kid-friendly notes. Here are some options for adapting the recipe for resistant eaters:
- Deconstruct the salad and arrange some sliced zucchini and sweet corn on his or her plate. Serve the dressing on the side for dipping.
Now, on to the recipe!
Zucchini, Corn and Sweet Onion Salad with Lemon Vinaigrette
For the salad:
2 medium zucchinis, very thinly sliced
½ medium sweet onion, very thinly sliced
2 ears raw sweet corn, kernels cut off
¼ cup loosely packed mint, chopped
For the dressing:
¼ cup fresh lemon juice
¼ teaspoon salt
½ teaspoon honey
⅓ cup extra virgin olive oil
1. Arrange half the zucchini slices on a large platter. Top with half the sliced onion and half the corn kernels. Drizzle 4 tablespoons dressing over top and sprinkle with half the mint.
2. Arrange the remaining zucchini slices and onion slices on top of the zucchini/onion/corn base. Sprinkle the remaining corn kernels, then drizzle 4 additional tablespoons dressing over top. Sprinkle with the remaining mint.
3. Let sit 5 minutes for the flavors to absorb and the zucchini to soften. Serve immediately.
Serves 6 as a side.
Note: Use any leftover vinaigrette to dress greens for a simple salad.
Making this recipe? Let me know what you think and any adaptations you make in the comments. I really love hearing from you!
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