Zucchini Ribbon Salad with Sweet Corn, Avocado, & Feta

This is old news, but pinterest is the bomb. I think I could easily spend an hour “fetching more pins” and not even notice.

My roommates and I each have our own corner of pinterest that we love to explore.  My roommate Trinity has an entire section dedicated to pugs, and more clothes pictures than my closet could ever dream of. My other roomie Stephanie has enough DIY pins to keep me thoroughly entertained for every rainy day for the next ten years. My contribution to this hot pinterest mess is enough food and drink pins to overload a grocery store. Some might say it’s getting out of control.

This pinterest surplus, however, is what led me to this gem of a recipe, which was truly fantastic. This elegant salad is beautiful, light, and the perfect combination of tangy and fresh. I have enjoyed it as a meal three times in the last two days, and am still loving every bite. Enjoy it while the zucchini and squash are still in season!

In the mean time, I’m going to continue being in denial that there can be too much of a good thing.

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• Salt and pepper, to taste
• 2 medium zucchini
• 2 medium yellow squash
• 1 can of sweet corn*
• ¼ cup chopped fresh cilantro
• 1/2 red onion, sliced
• 2 medium ripe avocados, peeled, pitted, and sliced
• 1/2 cup crumbled feta cheese*

Directions:

1. Whisk together the lime juice and olive oil in a small bowl, season with salt and pepper to taste.
2. Empty the can of corn into a small pot and heat on low while preparing the zucchini and squash.
3.  Rinse the zucchini and yellow squash, and cut off the ends of each.  Using a vegetable peeler, shave each squash into long thin strips. Start on one side of the vegetable and shave until reaching the center (you’ll see seeds!), then flip the vegetable over and repeat from the other side. Throw the centers away (or better yet, compost them!)
4. Remove the corn from the heat and drain. Combine with the zucchini and squash ribbons in a large bowl.
5. Add cilantro, red onion, and avocado to the corn/squash mixture. Crumble feta on top of the salad and season with salt and pepper as desired.
6. Serve the lime juice/olive oil mixture on the side.*  Enjoy!

Notes and Tips!:

• Yield: Serves 4-6
• I used a can of sweet corn in this recipe and it turned out great, however if fresh corn is in season, that is an easy alternative to use! Simply husk and boil two corn cobs for 3-5 minutes, and let cool. Cut the ends off of each ear of corn and then cut kernels off the cob, cutting as close to the center as possible.
• Another alternative for feta cheese is Queso fresco! This is an ingredient that is not sold at every grocery store, but could easily be found at a Mexican food market. The good news is both feta and queso fresco would be delicious in this recipe.
• I served the dressing on the side, however it is equally delicious to toss the salad in the dressing before serving.
• To make vegan, replace the feta with a vegan cheese, or simply omit the cheese all together.
• Source: two peas & their pod
• Check out my pinterest page here!
• Zucchini Fan?! You should check out my Parmesan Zucchini chips, Zucchini Bites, and Roasted Zucchini Wrap!