Fresh and simple, this salad uses both the zucchini and its blossoms to create a light, summery dish. The uncooked ribbons and lightly sautéed blossoms are topped with fresh corn kernels, chopped cilantro and diced jalapeno peppers, drizzled with lemon juice, olive oil and salt.
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time | Passive Time |
| 2 minutes | 5 minutes |
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Fresh and simple, this salad uses both the zucchini and its blossoms to create a light, summery dish. The uncooked ribbons and lightly sautéed blossoms are topped with fresh corn kernels, chopped cilantro and diced jalapeno peppers, drizzled with lemon juice, olive oil and salt.
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Ingredients
- 1 whole zucchini
- 6 whole zucchini blossoms
- 1/4 cup cilantro, chopped
- 1 whole jalapeno pepper, seeded & diced
- 2 whole corn kernels, cooked
- 4 tablespoons extra virgin olive oil
- 1 whole lemon
- 1/2 teaspoon sea salt
- fresh pepper
Servings: people
Instructions
- Using a vegetable peeler, slice ribbons of zucchini. Pile ribbons on a dinner sized plate. Set aside.
- Cook two ears of fresh, sweet corn. (It works to cook each ear in their husk for 4 minutes in the microwave.) When cool, remove husk and kernels from the cob. Sprinkle on top of the ribbons.
- In a small skillet, heat 2 tablespoons olive oil. Saute the blossoms for just a minute or two until they start to wilt. Set aside to cool.
- Once blossoms are cool (a few minutes), sprinkle cilantro and diced peppers and place the wilted blossoms on the top of the salad.
- Whisk juice from 1 lemon, salt and remaining olive oil together and drizzle on salad. Finish with freshly ground pepper.
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