It’s hard to believe Memorial Day is already here. My hubby laughs every time I say “it seems like this year is flying by.” But it does! The end of May is almost here and I feel like the year just got started. It’s almost June and I turn 40. I graduate with my B.S. in IT in August and that’s not far away either. Wow! It really does seem like this year is cruising right on by and there’s still so much I want to do.
Fresh corn and zucchini are already showing up in the market, so of course I had to buy some. The flavors of summer just sitting in my fridge along with that beautiful Honey Chipotle Dressing I made the other day (click the link for the recipe). It’s time for Jazz in the parks and picnics and BBQs, so I decided to make up a summer salad to pair with food for all those fun events.
Summer flavors should always involve grilled food, so I grilled up the corn and zucchini on the grill. After that I married Mediterranean and Southwestern flavors into my Summer Salad with Zucchini and Corn. Olives, sun-dried tomatoes, lime, fresh cilantro and of course some of the Honey Chipotle Dressing made it into the bowl. It was zesty, zingy and have just the right amount of sweet and spicy.
It’s also possible to serve it up immediately at room temperature or it was great the next day, cold out of the fridge. And just remember no mayo or ingredients that will spoil out in the heat, so it’s the perfect summertime salad, loaded with a beautiful symphony of flavors that will just delight your mouth and tummy just in time for Memorial Day fun and the official start of summer.
Summer Salad with Zucchini & Corn
3 medium-size zucchini, sliced lengthwise about 1/2″ thick
4 ears of corn, husks removed
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup black olives, pits removed, chopped or halved
2 Tbsp. fresh cilantro, chopped
Juice from 1 lime
3 Tbsp. shallot, finely chopped
4 large cloves roasted garlic, chopped
1/2 cup Honey Chipotle dressing
salt and pepper to taste
Heat grill to medium-high heat (or use grill pan). Lightly coat zucchini slices with olive oil. Cook zucchini slices and corn on the grill until soft and grill marks have appeared. Remove and allow to cool.
Once cooled, cut corn off the cob. Dice zucchini into large pieces. Place both into a large bowl. Add the rest of the ingredients, mix well and season to taste.
Serve immediately or after chilled.
More wonderful recipes for summertime salads: