Description
This vibrant Grilled Corn and Zucchini Salad combines smoky grilled vegetables with creamy avocado and zesty lime juice, creating a refreshing and light dish perfect for summer meals or as a healthy side.
Ingredients
Scale
Vegetables
- 2 small-to-medium zucchini (cut into quarters lengthwise)
- 4 cobs of corn (husked)
- 1 tablespoon red onion (chopped finely)
- 1 avocado (diced)
Seasonings and Dressing
- Olive oil (for coating and dressing)
- Italian seasoning (to taste)
- Salt & pepper (to taste)
- Juice of 1/2 lime
Instructions
- Preheat Grill: Preheat your grill to high heat to ensure it’s ready for cooking the vegetables evenly and achieving nice char marks.
- Prepare Vegetables: Coat the zucchini and corn generously in olive oil. Sprinkle them lightly with Italian seasoning, salt, and pepper to add flavor before grilling.
- Grill Vegetables: Place the corn on the grill and cook for 10-12 minutes, turning every few minutes to get even char marks all around. Grill the zucchini for about 6 minutes total, turning every 2 minutes or so. Use a gas BBQ with the lid down for best results.
- Cool and Chop: Once grilled, allow the zucchini and corn to cool slightly. While cooling, finely chop the red onion and dice the avocado.
- Assemble Salad: Cut the zucchini into smaller pieces. Carefully slice the kernels off the corn cobs into a large bowl to avoid mess. Toss together the grilled corn, zucchini, diced avocado, and chopped onion with the lime juice. Season with extra salt, pepper, and a drizzle of olive oil or additional lime juice if desired. Serve immediately or chill for a cool salad.
Notes
- Grilling times may vary depending on your grill; watch for char marks and soften tender vegetables.
- Use fresh lime juice for the best zesty flavor.
- This salad can be served warm or chilled according to preference.
- For added crunch, consider adding toasted nuts or seeds.
- Leftovers keep well refrigerated for up to 2 days.
