I like contemporary salads year-round, however there’s no contest in the case of zucchini picked contemporary within the summertime! For those who don’t love zucchini, this Zucchini, Corn, and Toasted Almond Salad recipe may simply win you over. This humble squash smells and tastes like a stroll by means of the backyard within the warmth of the summer season. The one factor that screams summertime greater than zucchini, if you happen to 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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Simple Recipe for Zucchini, Corn, and Toasted Almond Salad
If I’ve received 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 superbly with out ever feeling heavy, and when it’s straight from the backyard, it’s even higher. Then the corn provides sweetness and additional colour, 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 somewhat salt and pepper, and it ties every little thing collectively in one of the best ways. One chew of this simple uncooked zucchini salad and I’m formally in summer season mode.
Zucchini, Corn, and Toasted Almond Salad
Collect your elements.
Take away husks from corn and punctiliously shave off the kernels. Put aside.
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 shortly. Put aside to chill.
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.
In a small mixing bowl, mix lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
In a medium-sized serving bowl, mix Parmesan, zucchini, corn kernels, and almonds. Pour the dressing excessive and gently fold every little thing 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 might simply shred it with a standard grater.
Serving: 1cupEnergy: 125kcalCarbohydrates: 11gProtein: 5gFats: 8gSodium: 451mgFiber: 2g
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find out how to make Zucchini, Corn, and Toasted Almond Salad step-by-step pictures
Collect your whole elements.
Shuck the corn: Take away the husks and punctiliously use a knife to shave the kernels from 2 corn cobs. Set the kernels to 1 aspect.
Toast the almonds: In a small dry frying pan, toast 3 Tbsp sliced almonds till toasted and aromatic. Be sure that to stir them typically and don’t neglect about them! They’ll burn in a short time if you happen to’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 every little thing collectively to evenly distribute the elements.
Serve: Take pleasure in this zucchini, corn, and toasted almond salad chilled with further salt and pepper, if you happen to like. Take pleasure in!
Love the sound of this zucchini and corn salad, however unsure how you are feeling in regards to the texture of uncooked zucchini? I hear you. Whereas I completely find it irresistible, I don’t need anybody to overlook out on this salad simply because they’re on the fence. For those who’re not offered 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 somewhat further smokiness from the grill.
Serving Strategies
This uncooked zucchini salad is a scrumptious aspect for almost any meal all through summer season. Or you’ll be able to bulk it out and serve it as extra of a fundamental dish by including my BBQ grilled tofu or grilled hen breast! It’s additionally nice piled onto a mattress of arugula, combined with cooled cooked pasta, or spooned over a bowl of rice or quinoa.
When you have another veggies to make use of up, like cucumber, yellow summer season squash, or plum tomatoes, be at liberty so as to add them in! This one’s tremendous versatile, so it’s an effective way to wash 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 may be loved as leftovers the subsequent day, however the texture of the zucchini will change considerably and turn out to be a lot softer. I find it irresistible, however needed to make an observation of that if you happen to’re not used to having fun with zucchini uncooked and marinated. For those who don’t thoughts it being softer, I like to recommend having fun with this zucchini salad inside 2 days.
