Zucchini Ribbon and Blossom Salad
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
2people 10minutes
Cook Time Passive Time
2minutes 5minutes
Servings Prep Time
2people 10minutes
Cook Time Passive Time
2minutes 5minutes
Ingredients
Instructions
  1. Using a vegetable peeler, slice ribbons of zucchini. Pile ribbons on a dinner sized plate. Set aside.
  2. 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.
  3. 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.
  4. Once blossoms are cool (a few minutes), sprinkle cilantro and diced peppers and place the wilted blossoms on the top of the salad.
  5. Whisk juice from 1 lemon, salt and remaining olive oil together and drizzle on salad. Finish with freshly ground pepper.