I was really excited to get my June issue of Martha Stewart's Everyday Food magazine and find this recipe for a raw corn and zucchini salad. They are seasonal vegetables, it's a really crisp, fresh-tasting salad, and it only takes like two minutes to put together.
We had it a few weeks ago and loved it. I've got everything to make it again tonight, and I can't wait!
Raw corn and Zucchini Salad
3 ears of corn
2 small zucchini
2 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
2 Tbsp coarsely chopped cilantro
salt and pepper
Stand corn on end and slice kernels off. Thinly slice zucchini. Add to a bowl with corn kernels. Season with coarse salt and ground pepper. Toss with remaining ingredients.
(We made it with two cobs of corn and one zucchini- then went just a little scant on the other ingredients and that was the perfect amount for our family.)
2 comments:
This looks super yummy. I think I might have to try it out too.
This looks great. I had a jicama slaw at Tohono Chul Tearoom that was similar. It had julienne slices of jicama and carrots with a cilantro lime dressing like this one. WAY YUMMY! Nonny
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