Name: Grilled Zucchini & Corn Salad with Basil Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Yield: 4, 4 servings
Cuisine: american
Ingredients: 2-3 ears corn, (husks and silk removed); 2-3 zucchini, (ends trimmed, cut into quartered wedges); 2 Tbsp neutral oil (); ¾ tsp Kosher salt; ¼ tsp freshly ground black pepper; ⅓ cup feta, (crumbled); ⅓ cup walnuts, (toasted, roughly chopped); ¼ cup scallions, (thinly sliced); ¼ - ½ cup basil vinaigrette, ( or other light vinaigrette); Flaky sea salt, (for serving)

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Grilled Zucchini & Corn Salad with Basil Vinaigrette

Nutrition Facts

Per serving · recipe makes 4 · 30m total

Servings

Calories

18% of a 2,000 cal day

358KCAL

Protein

8g16% DV

% DAILY VALUE

Total Fat29g

38%

Saturated6g

29%

Unsaturated24g

—

Total Carbs22g

Fiber4g

15%

Total Sugars10g

—

incl. Added Sugars1g

Starch7g

—

Sodium800mg

35%

% Daily Value is based on a 2,000 calorie day.

Charred corn and zucchini tossed with a fresh basil vinaigrette, topped with walnuts and crumbled feta. A bold summer side dish with great texture and bright flavor.

Ingredients

4 SERVINGS

2–3ears corn — husks and silk removed
2–3zucchini — ends trimmed, quartered wedges
2 tbspneutral oil
¾ tspKosher salt
¼ tspfreshly ground black pepper
⅓ cupfeta — crumbled
⅓ cupwalnuts — toasted, roughly chopped
¼ cupscallions — thinly sliced
¼–½ cupbasil vinaigrette — or other light vinaigrette
Flaky sea salt

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

30m total

Read the method on Well Seasoned StudioAri Laing’s original page

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sideamericansaladgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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