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–+ servings
Summer Zucchini Salad

Summer Zucchini Salad: A Refreshing Twist for Hot Days

This Summer Zucchini Salad is a delightful mix of zucchini, corn, and arugula, perfect for hot days.
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Prep Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vinaigrette
  • 1 cup fresh lemon juice Add zest for extra flavor.
  • 1/4 cup olive oil Extra virgin is ideal.
Salad
  • 2 medium zucchini Use small to medium for crunch.
  • 1 cup fresh corn kernels Canned is acceptable if fresh isn't available.
  • 4 cups arugula Can substitute with spinach.
  • 1/2 cup chopped walnuts Use sunflower seeds for nut-free option.
  • 1/2 cup crumbled feta Substitute with goat cheese or parmesan if desired.

Equipment

  • Mixing bowl
  • mandolin or vegetable peeler

Method
 

Preparation Steps
  1. In a large mixing bowl, combine lemon juice, lemon zest, and olive oil. Whisk for 30 seconds until emulsified, then season with salt and black pepper.
  2. Using a mandolin or vegetable peeler, slice zucchini into long, thin ribbons and place in the bowl with the vinaigrette.
  3. Add fresh corn kernels to the zucchini and vinaigrette; gently stir to coat evenly.
  4. Cover with plastic wrap and let sit for 10 minutes to marinate.
  5. Just before serving, fold in arugula, crumbled feta, and walnuts. Toss gently.
  6. Taste and adjust seasoning before serving on a chilled platter.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 12gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 10mgSodium: 150mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

For best results, enjoy the salad fresh and add arugula and nuts just before serving to maintain crunch.

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