Grilled Zucchini Salad with Corn and Sweet Peppers
Grilled Zucchini Salad with charred corn and sweet peppers! Dressed in a herby lemon dressing that brightens all the other flavors! Top it off with a handful of crumbled feta cheese to add a briny, salty element and this is seriously going to be the only salad you'll want ALL SUMMER LONG!
Ingredients
Salad:
- 1 teaspoon EACH: lemon juice AND minced garlic
- Salt and pepper
- Avocado oil
- ¼ teaspoon red pepper flakes
- 2 medium zucchini cut into 4 long wedges (lengthwise)
- 2-3 whole ears of corn shucked
- 8-10 mini peppers or 1 large red pepper, quartered
- 2 handfuls fresh arugula
- ½ cup crumbled feta cheese
Dressing:
- 3 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon EACH: minced shallot AND honey
- 1 clove garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
Instructions
- MARINATE: Add a tablespoon of avocado oil to a small bowl with the lemon juice, minced garlic and a large pinch of salt, pepper and red pepper flakes. Place the zucchini on a baking sheet, and pour this marinade over the wedges. Toss and massage with your hands to coat evenly. Let zucchini sit while you preheat the grill.
- GRILL: Heat an indoor or outdoor grill to 450ºF. When hot, clean the grates, then oil them with the avocado oil. Place the corn on the grill first and start grilling until the corn chars to your liking on all sides. Add the zucchini and peppers when the corn is halfway done, cooking the peppers and zucchini for roughly 3 minutes flipping as needed to grill evenly. The zucchini shouldn’t be mushy! Remove everything to a baking sheet.
- DRESSING: Combine the ingredients for the dressing in a mason jar, along with a big pinch of kosher salt and black pepper. Cover and shake. Taste and adjust with salt, pepper, and honey as needed.
- CHOP: Chop the zucchini into small pieces, remove the corn from the ears and chop the peppers into bite sized pieces. Add a bed of arugula to the serving dish, top with corn, zucchini, peppers, and drizzle with roughly ¼ of the dressing. Toss and top with feta. Taste and adjust with more dressing as desired.
