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SideChef
Recipes
Grilled Summer Salad
Recipe

11 INGREDIENTS • 6 STEPS • 30MINS

Grilled Summer Salad

5
2 ratings
The ingredients may be familiar, but this light, refreshing side dish is anything but ordinary.
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Grilled Summer Salad
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
The ingredients may be familiar, but this light, refreshing side dish is anything but ordinary.
30MINS
Total Time
$2.26
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn
1 ear
Sweet Onion
1
Large Sweet Onion
or Vidalia or Walla Walla
Olive Oil
1/4 cup
Zucchini
1
Medium Zucchini
Campari Tomato
4
Campari Tomatoes
Queso Fresco
3/4 cup
Queso Fresco, crumbled
or Feta
Fresh Cilantro
1/2 cup
Fresh Cilantro, loosely packed
Dijon Mustard
1 tsp
Dijon Mustard
Lime
2
Limes, zested
2 tsp zest and 1 Tbsp juice per 4 servings
Kosher Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
321
Fat
25.5 g
Protein
11.4 g
Carbs
20.8 g
Add to plan
logo
Grilled Summer Salad
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
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.
step 1 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.
step 2
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.
step 2 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.
step 3
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.
step 3 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.
step 4
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.
step 4 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.
step 5
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).
step 5 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).
step 6
Serve and enjoy!
step 6 Serve and enjoy!
Tags
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American
Gluten-Free
Brunch
Grill
Lunch
Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Salad
Side Dish
Summer
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