Name: Zucchini Ribbon Summer Salad
Yield: 12 servings
Ingredients: Ingredients:; 1 tablespoon olive oil; 2 tablespoons lime or lemon juice, freshly squeezed; salt, to taste; ¼ teaspoon ground black pepper; 2 medium zucchini; 2 medium yellow squash; 1 can low-sodium corn, drained and rinsed OR 3 ears fresh sweet corn, kernels cut from cob; ¼ cup fresh cilantro (or basil), chopped; ¼ cup red onion, thinly sliced; ½ cup red bell pepper, thinly sliced; 2 medium avocados, sliced (optional); ½ cup queso fresco (optional), crumbled

AuthorGarden KitchenCategoryFeatured

Yields12 Servings

Ingredients:

1 tablespoon olive oil

2 tablespoons lime or lemon juice, freshly squeezed

salt, to taste

¼ teaspoon ground black pepper

2 medium zucchini

2 medium yellow squash

1 can low-sodium corn, drained and rinsed OR 3 ears fresh sweet corn, kernels cut from cob

¼ cup fresh cilantro (or basil), chopped

¼ cup red onion, thinly sliced

½ cup red bell pepper, thinly sliced

2 medium avocados, sliced (optional)

½ cup queso fresco (optional), crumbled

Directions:

1.Wash hands well with soap and warm water. Wash produce well and chop as directed.

2.In a large bowl, whisk together the oil, lime juice, salt and pepper.

3.Trim the ends of the zucchini and yellow squash. With a vegetable peeler, peel lengthwise into long, wide strips. When you get to the seedy center, turn the squash over and slice from the other side until you get to the center again.

4.Put the zucchini and squash ribbons into the large bowl. Add the corn, cilant-ro, onion, and bell pepper. 5.Toss well to coat vegetables in the dressing. Taste and adjust lime, salt and pepper as needed.

6.Top with avocado and queso fresco before serving, if using.

7.Serve and enjoy!

Ingredients