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Fresh Corn and Zucchini Salad

A refreshing and nutritious summer dish combining fresh corn, zucchini, and quinoa, tossed with lime and cilantro for a delightful side or main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 tablespoons Avocado oil or olive oil For sautéing and adding healthy fats.
  • 2 cloves Fresh garlic Adds a robust flavor.
  • 2 medium Zucchini Provides crunch and nutrition.
  • 2 ears Fresh corn on the cob Sweet and juicy flavor component.
  • 1 teaspoon Italian seasoning Enhances the overall taste profile.
  • 1 cup Cooked quinoa A protein-rich grain that makes the salad filling.
  • 1 Jalapeño pepper Adds a spicy kick, adjustable to taste.
  • 2 Fresh limes Offers zest and juice for brightness.
  • 1/2 cup Fresh cilantro Provides an aromatic herbaceous element.
  • to taste Sea salt Essential for seasoning.
  • to taste Freshly ground black pepper Essential for seasoning.

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat.
  2. Sauté the garlic for 30 seconds, then stir in the zucchini and fresh corn kernels.
  3. Cook, stirring frequently, until the zucchini is tender and still crisp, just a few minutes.
  4. Remove from heat and transfer to a large bowl; allow to completely cool.
  5. Stir in the Italian seasoning, cooked quinoa, fresh lime zest and juice, jalapeño, and cilantro.
  6. Taste test and season to your taste with sea salt and freshly ground black pepper.

Notes

This salad is perfect for meal prep and keeps well in the refrigerator for 3 to 5 days. Allow flavors to mingle before serving.