|
| Soups, Salads & Sauce |
|
Zucchini & Corn Salad
|
Ingredients
| • |
Corn kernels from 2 ears of corn or 2 ½ cups frozen corn kernels steamed and drained |
| • |
2 small to medium fresh zucchini, chopped |
| • |
1 small red pepper, finely chopped |
| • |
½ of one jalapeño, minced |
| • |
½ cup cilantro, chopped (you can use Italian flat leaf parsley in place of cilantro) |
| • |
1/2 red onion, finely chopped |
| • |
1 bunch spinach, chopped |
| • |
¼ cup of extra virgin olive oil |
| • |
1 clove garlic, minced |
| • |
freshly squeezed juice from 2 lemons |
| • |
sea salt and freshly ground black pepper to taste |
| • |
¾ cup pearl bocconcini cheese (these are the smallest bocconcini) |
|
|
 |
|
Instructions
In a skillet, place 1 tablespoon of the extra virgin olive oil and heat. Add the chopped zucchini and stir-fry for about 7 minutes, stirring often. Remove from heat and set aside. In a large glass bowl, mix the corn, red pepper, jalapeno, cilantro, onion and spinach. In a small bowl, whisk together olive oil, garlic, salt, pepper and lemon juice. Pour over salad and top with the bocconcini cheese. Makes 4 servings.
|
|
