Grilled Corn and Zucchini Ribbon Salad
Prep time
Total time
Thinly sliced raw zucchini noodles are surrounded by grilled corn, avocado, sunflower seeds and blueberry and then drizzled in a soothing honey buttermilk dressing.
Author: Kelly
Recipe type: Salad
Serves: Serves 4
Ingredients
- The Salad
- 2 ears of shucked corn cooked on the grill, (or 1 cup corn kernels)
- ¼ tsp smoked paprika
- 2 medium sized zucchinis, sliced thin with a mandoline
- 1 avocado, diced
- 2 Tbsp sunflower seed
- ½ cup fresh blueberries
- The Herbed Buttermilk Dressing
- 4 Tbsp buttermilk
- 2 Tbsp natural mayonnaise (see Notes)
- 1 garlic clove, minced
- 1 tsp fresh lemon juice
- ½ tsp apple cider vinegar
- ½ tsp honey
- pinch sea salt, coarse pepper
- 2 tsp finely chopped dill
Instructions
- At least one hour before serving time, assemble the Herb Buttermilk dressing ingredients in a container with fitted lid shaking and/or whisking to fully combine - store in fridge. Making the dressing ahead allows the ingredients time to harmonize and the flavors to develop.
- Brush shucked corn with olive oil and sprinkle with paprika.
- Heat barbecue to high setting and then reduce to low heat as you place corn on the grill.
- Grill corn for approximately 6-8 minutes, rotating as you go along and adding more paprika if you wish, until the corn is cooked and nicely browned in spots.
- Carefully remove corn from grill and allow cobs to cool slightly before slicing the corn off the cobs with a knife.
- Assemble zucchini ribbons on a serving plate and top with grilled corn, chopped avocado, blueberries and sunflower seeds.
- Remove Herbed Buttermilk dressing from fridge, give it a good shake or whisk and taste making any final flavor adjustments desired before drizzling over salad. Enjoy!
Notes
Make ahead option - you can prepare the grilled corn ahead of time and simply store the kernels in the fridge until you are ready to make the salad.
Mandoline - if you search the word mandoline on my site you will see all of the recipes I've made using my mandoline (a worthwhile $14 investment).
Raw Zucchini - I have come to love the taste of raw zucchini - particularly in the company of a delicious dressing - but if it's not your thing, you could grill the strips along with the corn in a vegetable basket.
Sizing - I know many of you are growing your own gorgeous garden zucchini and I have seen some the size of an adult's head! If you are working with a huge zucchini just slice enough to reasonably accommodate your salad servings.
Non-grill option - if you don't have a grill or don't wish to use it for this recipe, simply use 1 cup of sweet corn kernels (you can boil the cobs or steam from frozen). If you wish you can also sauté some corn in a skillet with a splash of olive oil and a sprinkle of paprika.
Mayonnaise - I prefer a simple olive oil & egg mixture for mayonnaise which can be tricky to find in stores. (Even the one's that announce that they are made with olive oil almost always list soybean oil as the first ingredient). A combination of fat fear and a preference for cheap oil means that the more traditional whole ingredients are scarce on the shelves. Empire mayonnaise is one brand available at Whole Foods but you can also try your hand at making your own mayo - it's wonderfully simple - here is one method.
Mandoline - if you search the word mandoline on my site you will see all of the recipes I've made using my mandoline (a worthwhile $14 investment).
Raw Zucchini - I have come to love the taste of raw zucchini - particularly in the company of a delicious dressing - but if it's not your thing, you could grill the strips along with the corn in a vegetable basket.
Sizing - I know many of you are growing your own gorgeous garden zucchini and I have seen some the size of an adult's head! If you are working with a huge zucchini just slice enough to reasonably accommodate your salad servings.
Non-grill option - if you don't have a grill or don't wish to use it for this recipe, simply use 1 cup of sweet corn kernels (you can boil the cobs or steam from frozen). If you wish you can also sauté some corn in a skillet with a splash of olive oil and a sprinkle of paprika.
Mayonnaise - I prefer a simple olive oil & egg mixture for mayonnaise which can be tricky to find in stores. (Even the one's that announce that they are made with olive oil almost always list soybean oil as the first ingredient). A combination of fat fear and a preference for cheap oil means that the more traditional whole ingredients are scarce on the shelves. Empire mayonnaise is one brand available at Whole Foods but you can also try your hand at making your own mayo - it's wonderfully simple - here is one method.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2015/07/grilled-corn-zucchini-ribbon-salad-with-an-herbed-buttermilk-dressing.html