Roasted Corn and Zucchini Summer Salad
This salad makes for the perfect summer side dish or light meal! Add in avocado, protein of choice or some feta for a extra boost of flavor!
10 minutes
30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 158 |
| Fat: | 8 g |
| Carbohydrates: | 20 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 67 mg |
| Fiber: | 2 g |
| Sugars: | 9 g |
| Calculated per serving. | |
Serves: 4
Ingredients
- 2 cups2 cups2 cups Frozen Corn
- 2 whole2 whole2 whole Zucchini, diced
- 1 cup1 cup1 cup Cherry Tomato, halved
- .25 cup.25 cup.25 cup Cilantro
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 pinch1 pinch1 pinch Salt and Pepper
- .25 tsp.25 tsp.25 tsp Paprika
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven: to 400°F (200°C).
- Prepare the vegetables: Brush the corn with a bit of olive oil and place it on a baking sheet. Add the diced zucchini to the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables: Roast in the oven for about 20-25 minutes, turning the corn occasionally, until the vegetables are tender and slightly charred.
- Assemble the salad: In a large bowl, combine the roasted corn, zucchini, green onion, cherry tomatoes, and cilantro
- In a small bowl, whisk together the remaining olive oil and lime juice. Pour over the salad and toss to combine.
- Add the fresh herbs and gently mix. Top with feta cheese or avocado if desired. Enjoy the salad warm or chilled.
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