Fresh Zucchini and Corn Salad with Avocado and Pistachio

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.

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.

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.

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.

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix. Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.

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.

Patricia Wells, Zucchini Carpaccio recipe via Food52

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.

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.

Zucchini and Corn Salad is an easy and fresh salad hot those hot summer days. No need to turn on the oven , slice and mix.
Zucchini and Corn 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.

Serve Fresh Zucchini and Corn Salad with Potato Salad with Yogurt and Sorrel Dressing and Grilled Sherry Marinated Flank Steak for a lemony summer dinner.

Fresh Zucchini and Corn Salad with Avocado and Pistachio

Prep Time: 20 minutes

Total Time: 20 minutes

4 side dish servings

Fresh Zucchini and Corn Salad with Avocado and Pistachio

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.

Recipe is adapted from Patricia Wells, Zucchini Carpaccio with Avocado and Pistachios.

Ingredients

  • 1 Tbl fresh squeezed lemon juice
  • Zest from half a lemon
  • 3 Tbl extra virgin olive oil
  • 1/4 tea sea salt
  • 2 medium fresh zucchini
  • 1 ear of fresh corn, husked
  • 1/2 ripe avocado, chopped
  • 1/4 cup pistachio nuts, ruff chopped
  • 1 Tbl fresh lemon thyme, minced

Instructions

    For the Salad Dressing
  1. In a small jar with a lib, or small bowl, mix together the lemon juice, lemon zest and sea salt until just combined. Add the olive oil and vigorously shake the jar with the lid tightly screwed on, or whisk with a fork in a bowl, until the salad dressing is well incorporated. Set aside.
    Zucchini and Corn Salad
  1. Clean and trim the ends of each zucchini. Use a Spiralizer to spiral cut the zucchini into noodles, or very thinly slice the zucchini across the zucchini then cut each piece in half, or julienne the zucchini. If using the Spiralizer, cut the zucchini noodles into smaller lengths. Put the prepared zucchini into a medium mixing bowl.
  2. Hold the ear of the corn at the pointed end and rest the stem end on a cutting board. (Cut the stem off so you can have a stable surface to rest the corn on.) Take a sharp chef knife and starting an the top of the corn cut down the length of the corn, scraping the knife against the cob, to cut off the corn kernels. Rotate the corn around and continue to cut the corn kernels off the entire ear of corn. Put the corn kernels in the bowl with the zucchini.
  3. Add the chopped avocado, and chopped pistachios to the bowl and gently mix to combine all the ingredients. Add the fresh herbs and salad dressing and mix to combine. If not planning on serving the salad right away, do not add the avocado and pistachios. Add these ingredients just before serving. Serve at room temperature.

Notes

If you do not have lemon thyme you can add basil or thyme. Any fresh herb that pairs well with lemon will work.

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2 thoughts on “Fresh Zucchini and Corn Salad with Avocado and Pistachio”

  1. Thanks for to salad recipe. In this hot weather, salads are the best!! Corn is a real favorite here. It is a very exciting day when certain local corn can be bought at the vegetable stands. Our favorite is one local farm’s corn; Freeman corn. It has been in for about 2 weeks. We just steam it for 4 minutes and enjoy!

    Thanks!!

    1. I know it has been so hot this past week. Getting local corn is a treat. Try eating it fresh next time and see how you like it. It is also great with grape tomatoes, olives, cucumber and basil. Very easy and delicious. Enjoy.

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