Grilled Zucchini Corn Salad with Cilantro Lime Dressing

By Texaschef11

Ingredients

• Salad:
• 4 medium zucchini, summer squash or a combination thereof
• olive oil
• salt and pepper to taste
• 2 ears corn, unhusked
• 2 avocado
• Dressing:
• 1/2 cup packed cilantro leaves
• 1/4 cup olive oil
• juice of half a lime
• 2 tbsp apple cider vinegar
• 2 cloves garlic
• 1/4 tsp chipotle powder or chili powder
• salt and pepper to taste

Preparation

Step 1

Preheat gas or charcoal grill.

Cut zucchini lengthwise into 1/2 inch thick slices and brush both sides with olive oil. Sprinkle with salt and pepper

Soak corn in its husk in large container of water for 10 minutes. Remove from water and shake off excess.

Place zucchini slices and corn directly on grill. For zucchini, grill a few minutes on each side, until slices are tender and have grill marks. Remove and let cool. For corn, grill 15-20 minutes, turning every few minutes to cook all sides, until husk is charred all over. Remove and let cool.

Chop cooled zucchini into 1/2 inch pieces. Husk corn and use a sharp knife to remove kernels from cob. Chop avocados into 1/2 inch pieces. Mix vegetables in a medium bowl.

For the dressing, combine all ingredients in a blender and process until smooth and well combined. Pour dressing over vegetables and toss to combine. Refrigerate salad until chilled.