Grilled Summer Salad

The ingredients may be familiar, but this light, refreshing side dish is anything but ordinary.

Total Time

30min

5.0

2 Ratings

Author: Garlic & Zest

Servings:

Ingredients

•

1 ear

Corn

•

Large Sweet Onion

or Vidalia or Walla Walla

•

4 Tbsp

Olive Oil

•

Medium Zucchini

•

Campari Tomatoes

•

3/4 cup

Queso Fresco , crumbled

or Feta

•

1/2 cup

Fresh Cilantro , loosely packed

•

1 tsp

Dijon Mustard

•

Limes , zested

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

Cooking Instructions

Slice the Sweet Onion (1) into quarter-inch rounds and place on a baking sheet. Shuck the Corn (1 ear) and place it on the sheet. Brush the onions and corn with Olive Oil (1 Tbsp) , just so it's lightly coated.

Place the corn and sliced large sweet onion on the grill and cook, turning every so often to avoid burning until the corn and onions are tender and have taken on a little char. Transfer the vegetables to a sheet pan and set aside.

Using a vegetable peeler or a mandoline, set on very thin slices to slice the Zucchini (1) into thin ribbons and transfer to a large bowl.

Cut the Campari Tomatoes (4) into bite sized wedges and add to the zucchini. Separate the onions into rings and add them to the salad. Cut the corn off the cob and transfer to the salad. Add the Queso Fresco (3/4 cup) toss into the salad.

Just before serving, toss the salad with the dressing. To make the dressing, combine Olive Oil (3 Tbsp) , zest and juice from Limes (2) , Dijon Mustard (1 tsp) , Ground Black Pepper (1/4 tsp) and Kosher Salt (1/2 tsp) and sprinkle with the Fresh Cilantro (1/2 cup) .

Serve and enjoy!

Nutrition Per Serving

CALORIES

321

FAT

25.5 g

PROTEIN

11.4 g

CARBS

20.8 g