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Zucchini Ribbon Salad
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Description
Fresh summer salad with zucchini, yellow squash, goat cheese, avocado, corn and a minty lemon dressing!
Ingredients
- 2 ears Corn, Cooked, Cooled And Kernels Removed
- 2 whole Medium Sized Yellow Squash, Shaved
- 2 whole Medium Sized Zucchini, Shaved
- ½ whole Red Onion, Thinly Sliced
- 2 whole Avocados, Chopped
- 4 ounces, weight Goat Cheese Crumbled
- 10 leaves Mint, Finely Chopped
- 3 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Grapeseed Oil
- ½ teaspoons Salt, Or To Taste
- 1 dash Ground Black Pepper
Preparation
Cook corn in boiling water about 5 minutes. Allow corn to cool then remove the kernels carefully with a knife.
Remove ends from squash. Using a vegetable (potato) peeler, peel ribbons down the full length of the zucchini and yellow squash and place in a bowl. Add the red onion, avocado, corn kernels, crumbled up goat cheese and chopped mint leaves.
In a bowl, whisk together the lemon juice and grapseed oil. Pour over the squash salad and carefully mix into the salad. I used my hands to scoop up large portions of the salad and turn it over on itself. Add salt and pepper to taste.
Recipe adapted from: Two Peas and Their Pod.
More Recipes from Julia {The Roasted Root}
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