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Zucchini, Corn, and Toasted Almond Salad Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This fresh and vibrant Zucchini, Corn, and Toasted Almond Salad is a delightful mix of crisp zucchini, sweet corn kernels, and crunchy toasted almonds, all brought together with a zesty lemon and mint dressing. Perfect as a light side dish or a refreshing snack, this salad offers a perfect balance of textures and flavors, making it ideal for warm weather meals or as a healthy addition to any table.

Ingredients

Vegetables and Nuts

  • 2 corn cobs
  • 3 Tbsp sliced almonds
  • 2 medium zucchinis (about ⅔ lb)

Dressing

  • 1 lemon (juiced)
  • 1 Tbsp fresh mint (minced)
  • ¼ tsp chili flakes
  • ½ tsp black pepper (freshly cracked)
  • ¾ tsp salt
  • 1 Tbsp olive oil

Additional

  • ½ cup Parmesan cheese (cut into ribbons)

Instructions

  1. Gather your ingredients: Collect all the ingredients listed for this salad to ensure a smooth cooking process.
  2. Husk the corn: Remove the outer husks from the corn cobs and carefully shave off the kernels using a sharp knife. Set the kernels aside in a bowl.
  3. Toast the almonds: Heat a small dry frying pan over medium heat. Add the sliced almonds and stir frequently until they are toasted and fragrant, taking care not to burn them. Once toasted, remove from the heat and allow them to cool.
  4. Slice the zucchini: Using a sharp knife or a mandoline slicer, slice the zucchinis into approximately ⅙-inch thick long planks. Then cut these planks into bite-sized pieces, discarding the root and stem ends. Set aside.
  5. Make the dressing: In a small mixing bowl, combine freshly squeezed lemon juice, minced fresh mint, chili flakes, freshly cracked black pepper, salt, and olive oil. Whisk together until well blended.
  6. Combine and serve: In a medium-sized serving bowl, mix together the Parmesan cheese ribbons, sliced zucchini, corn kernels, and toasted almonds. Pour the dressing over the mixture and gently fold all ingredients to coat evenly. Serve the salad chilled, with extra salt and pepper available if desired.

Notes

  • Be sure to toast the almonds carefully and stir often to prevent burning.
  • Using a mandoline slicer can help achieve uniform zucchini slices quickly.
  • For added flavor, allow the salad to chill in the refrigerator for 15-20 minutes before serving.
  • This salad is best served fresh but can be stored in the fridge for up to one day.
  • Adjust chili flakes to your desired spice level.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/zucchini-corn-and-toasted-almond-salad-recipe/