Summer Salad with Grilled Corn, Tomato, Zucchini

Summer salad take full advantage of the bounty of fresh and tasty produce in summer. A grilled corn and zucchini salad with chickpeas and edamame for heft, protein, and to make it more substantial. Plus, there’s your protein fix. With fresh herbs and summer tomatoes, this salad is perfect for Meatless Mondays or really any night.

Summer Salad with Corn, Tomato, Zucchini


Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Tania Van Pelt

Ingredients

  • ¼ cup extra-virgin olive oil + 1 tablespoon
  • Juice from 1 lemon
  • Sea salt and black pepper to taste
  • 1 teaspoon of Spanish smoked paprika or chile powder
  • 4 ears of corn, husked, grilled or blanched
  • 4 medium-sized zucchini, halved lengthwise, and grilled or baked, cut into 1-inch pieces
  • 3 medium to big-sized tomatoes, chopped
  • 1 cup of fresh basil, torn
  • 1 big cucumbers, peeled and diced
  • 1 avocado, peeled, halved, chopped
  • 5-6 leaves of Romaine lettuce
  • 1 15 oz. can chickpeas, drained and rinsed
  • ½ cup of edamame, blanched drained
  • 4 oz. goat cheese, chévre or feta optional

Instructions

  1. In a large bowl whisk together olive oil and the juice from 1 lemon.

  2. Heat grill to medium-high. Cut the zucchini in half lengthwise and brush the zucchini with a tablespoon of olive oil, sea salt, and, if you have it, a dusting of paprika. Grill until tender, 5 to 7 minutes per side.

  3. Once cool enough to handle, cut the zucchini into 1-inch pieces and toss in the large bowl with the dressing.
  4. Place the ears of corn on the grill, turning frequently, until corn is cooked and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to the bowl.
  5. Blanch the edamame and drain the the water (about 2 minutes).
  6. Add the chickpeas and edamame to the bowl, gently stir till both are coated with the dressing.
  7. Cut the avocado into bite-sized chunks and add to the dressing, gently tossing till the dressing coats the chunks.
  8. Peel and thinly slice the cucumber and to the bowl.
  9. Dice the tomatoes, tear basil leaves, add to the bowl.

  10. Chop up 5 big leaves of Romaine lettuce, toss in the bowl.
  11. Once the lettuce is added, toss the whole salad, making sure every vegetable is coated with the dressing. And, if you want, add about 4 ounces of goat cheese, breaking into pieces, and gently combining in the salad. Season with salt and pepper to taste.