Summer Zucchini Ribbon Salad with Corn, Pistachios and Basil Recipe

Recipes-Salads & Sides

Summer Zucchini Ribbon Salad with Corn, Pistachios and Basil

 

Summer Zucchini Ribbons Salad with Corn, Pistachios and Basil

Prep Time 10 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 medium green zucchini
  • 1 medium yellow squash
  • 1 ear of sweet corn
  • ¼ cup pistachios toasted
  • 4 leaves basil chopped
  • Locatelli Pecorino Romano

Lemony Vinaigrette:

  • Juice of 1 lemon
  • 3 tbsp Dijon mustard
  • ¼ cup white wine vinegar
  • ¾ cup extra virgin olive oil
  • dash of salt and pepper

Instructions
 

  • Using a vegetable peeler, slice zucchini and squash into ribbons. Cut off both ends of ear of corn and microwave for 3 minutes. Let cool. Remove husks. Cut off kernels.
  • Toss zucchini , yellow squash and corn in dressing. Pile onto a plate. Sprinkle with pistachios and basil. Shave Locatelli on top. Sprinkle with salt and pepper.
Keyword farmers market salad, summer vegetable salad, vegetarian, zucchini salad
2021-07-28T16:04:04-04:00July 28th, 2021|
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