The middle of the summer is here and the farmers markets are overflowing with a variety of fruit and vegetables. At last zucchini and corn are announcing their presence. Don’t let these “common” and affordable vegetables fool you, both offer a wide choice of preparations and pair beautifully together. When zucchini and corn are eaten in its natural state, raw, the flavors are so fresh you will think you are sitting in their vegetable patch, surrounded by vegetables and feeling the summer breeze.
Up until last summer I was not impressed with corn. The corn I bought at the grocery store was bland, getting sweet fresh corn was the exception not the rule. Even corn bought at a farm stand was just ok. Fortunately, last summer the corn was outstanding. It did not matter were I bought corn, all of it was sweet and bright. I discovered eating corn uncooked, just scraped off the cob. Fresh corn just scraped off the cob, is corn at its sweetest and crunchiest. Raw fresh corn became my not so secret, secret ingredient that changed a salad from being “good” to extraordinary. Raw corn is the essence of summer – simple, carefree and bright.
These hot summer days require food that helps bring the heat down and keep the stove off. Fresh zucchini and corn salad will do just that. The sweetness of the corn adds depth to the zucchini with crisp texture and bright and fresh flavor. Add lemon vinaigrette, fresh herbs, avocados and pistachios and this salad will satisfy all cravings with crisp, crunch and creamy textures and flavors. Most importantly you do not have to turn on the oven.
My recipe is inspired by and adapted from a recipe of Patricia Wells, Zucchini Carpaccio from her book, Salads as a Meal: Healthy Main-Dish Salads for Every Season. The paper-thin sliced zucchini paired with avocado, pistachios and a lemon dressing was elegant and inspirational. Now I do not see this as a main entrée, I would definitely be prowling in the pantry for munchies a couple of hours after dinner if I did eat this as my main meal, so I adapted this salad to be featured as a vegetable side dish and added corn.
To prepare the zucchini I used a Spiralizer and cut the zucchini noodles into smaller pieces. This made the salad easier to mix and eat. If you do not have a Spiralizer you can julienne the zucchini, or slice across the zucchini as thin as possible then, cut each slice in half or quarters. The point is to have the zucchini in extra thin pieces to reinforce zucchini delicate flavor. No big chunks in this salad.
Fresh herbs are another key ingredient in the salad and lemon thyme is a stand out feature. If you do not have lemon thyme, substitute basil or other fresh herb that pairs well with lemon. But use fresh herbs, dried herbs will not do the salad justice.
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