Corn Zucchini Salad
This Zucchini and Corn Salad is the BEST gluten-free summer salad! It's packs in lots of veggies to complement the zucchini and corn and finished off with gluten-free blue cheese. It's hearty, easy, and packed with lots of different flavors and colors.
Ingredients
For the Salad
- ½ large bunch Curly kale stemmed, chopped
- 1 Zucchini
- 1 ear Fresh corn shucked
- 1 stalk Celery diced
- 1 Carrot shredded or ribbons, I use a potato peeler to make ribbons.
- 1 Red bell pepper sliced
- ½ Red onion thinly sliced
- 1 pound Peas shelled
- 1 small block blue cheese BelGioioso Gorgonzola brand is labeled gluten free.
- Fresh basil leaves chopped, optional
For the Dressing
- 3 tablespoons Rice vinegar
- 1 tablespoon Fresh ginger minced
- 1 tablespoon Water
- 1 tablespoon Orange juice
- 1 tablespoon Mayonnaise
- 1 tablespoon Honey
- 1 ½ tablespoons Soy sauce
- 1 pinch Cane sugar
- 1 pinch Kosher salt
- 1 pinch Freshly ground peppercorn
- 1 teaspoon Tomato paste
Instructions
Roast (or Grill) the Zucchini
- Preheat oven to convection roast at 400 degrees.
- Cut zucchini lengthwise so there are two halves, then place on baking sheet skin down (so the yellow center is facing up).
- Place shucked corn on baking sheet as well, not touching zucchini.
- Sprinkle kosher salt and pepper on zucchini and corn, then place sheet in oven.
- Bake for approximately 22 minutes, turning vegetables over halfway through cooking time. After turning, you can salt and pepper other side too.
- When vegetables are finished roasting, take out of oven and let rest on a plate until they reach room temperature.
- NOTE: You can also cook the zucchini and corn on the grill if you prefer a smokier flavor or want to skip turning the oven on.
Make Dressing
- While vegetables roast, prepare salad and dressing.
- In a small bowl, whisk together all dressing ingredients until thoroughly mixed. Store in fridge until ready to serve.
Assemble the Salad
- Layer on individual plates or in a bowl starting at the bottom with the kale.
- Place peas, cooled zucchini, corn, celery, carrots, red bell pepper, and red onions on top of kale in individual piles. Crumble blue cheese atop salad or put in corner section of plate.
- Sprinkle salad with a pinch of kosher salt and freshly ground pepper. Drizzle ginger dressing all over salad.
- This salad is perfect with a glass of chilled white wine on a summer evening!
Notes
- Fresh is Best: This salad is best using fresh vegetables, especially in the summer when they are at the height of their season.
- Storage Tips: Store leftovers in an airtight container in the fridge. Once the dressing is added the salad is best in 1-2 days. If possible don't dress the entire salad if you know you will have leftovers in order to give the salad a couple more days in the fridge. I don't recommend freezing it.
- Serving: In the summer, I love to pair this salad with my best t-bone steak recipe or a chicken avocado wrap! It also pairs well with any type of grilled meat, baked fish, or even for burger night.