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Recipe by Avigail Maizlik

Corn and Zucchini Salad

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Corn and Zucchini Salad
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

45 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Carb

This colorful salad uses a little bit of everything you like and takes it up a notch. With a Middle Eastern twang, this salad will find a place at your table.

Ingredients

Corn and Zucchini Salad

  • 2 small zucchini (about 3 and 1/2 ounces/100 grams)

  • 2 cups canned or frozen corn

  • 2 ripe avocados, cubed

  • 1 cup (200 grams) cherry tomatoes, halved

  • 4 scallions, sliced

  • 2 tablespoons fresh coriander, chopped (optional)

  • 1 tablespoon sweet chili sauce

Directions

Make the Salad

1.

Preheat oven to grill setting. Slice the zucchini on the diagonal to a qurter inch (half a centimeter) thickness. Arrange the zucchini slices in a baking dish and drizzle one tablespoon olive oil on top. Grill for several minutes until the zucchini turns golden. Flip the slices over and grill on the second side for another minute or two. Remove from the oven and allow to cool.

2.

Transfer the zucchini to a bowl and add the remaining ingredients. Mix gently. Taste and adjust seasonings.

Tips:

If you like your food really hot, you can add a chopped jalapeño pepper.

Recipe tags

bright color colorful complex carbs fresh gluten free light roasted vegetables salads summer zucchini
Corn and Zucchini Salad

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Bracha
Bracha
6 years ago

Replacement Is there anything I can replace sweet chilli sauce?

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Cnooymow{shman
Cnooymow{shman
Reply to  Bracha
6 years ago

It adds some sweetness. Perhaps taste it without. If it needs something maybe honey?

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