Grilled Zucchini Corn Tomato Salad
Grilling the vegetables adds a wonderful smoky flavor and the cilantro lime vinaigrette brings the whole salad together!
Servings: 6 servings
Ingredients
Salad
- 3 zucchini, ends removed and cut into 1/4 inch planks
- 4 ears corn, husk and silk removed
- 1 cup cherry tomatoes, halved
- 1 jalapeño, seeded, deviened and minced
Vinaigrette
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons honey or agave nectar
- 1/4 teaspoon ground cumin
- 1/8 teaspoon garlic powder
- 1/3 cup packed cilantro, chopped
- Kosher salt and fresh ground black pepper to taste
Instructions
- 1. Preheat grill to approximately 425° F.
- 2. While the grill is heating, rub or brush the corn and zucchini planks with olive oil and season with salt and pepper.
- 3. When the grill is ready place the corn onto it. Grill for approximately 10 minutes or until they are lightly browned/charred. Turn them occasionally to get even browning.
- 4. During the last couple minutes of grilling the corn, add on the zucchini planks. Grill for approximately 1-2 minutes then flip over and grill the other side for another minute.
- 5. Remove the vegetables from the grill and let them cool for a minute. Dice the zucchini and add it to a large bowl. Cut the corn kernels off of the cobs and add them to the same bowl along with the halved cherry tomatoes and minced jalapeño.
- 6. Add all of the ingredients for the vinaigrette to a blender and blend until smooth. Pour the vinaigrette over the salad and stir together until combined. Taste for seasoning. Serve immediately or cover and refrigerate until ready to serve.
Notes
Nutrition
Calories: 100kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 6mg | Fiber: 3g | Sugar: 7g