Description
An easy summer salad that is the perfect accompaniment to tacos or grilled fish. The cabbage marinates in the citrus, softens, and becomes so tender and delicious.
Scale
Ingredients
- 3 ears of corn (husked)
- 1 medium-sized zucchini (halved lengthwise)
- 1 pickling cucumber (diced)
- 1/2 medium-sized red cabbage (shredded)
- 4 tablespoons of fresh lime juice (about 2 limes)
- 3 tablespoons olive oil
- Grapeseed or safflower oil
- Sea salt and black pepper
- 1–2 teaspoons Spanish smoked paprika or chipotle powder
Instructions
- Prepare grill for medium heat. Chop the cucumber and finely slice or shred the cabbage. In a large bowl add the cucumber, cabbage, olive oil, and lime juice; season with salt and pepper and set aside.
- Brush the 3 ears of corn and halved zucchini with grapeseed oil, dust with smoked paprika, sea salt and grill, turning occasionally, until tender and charred in spots, 10 to 12 minutes. Let cool.
- Cut kernels from cobs and add to the salad. Chop the zucchini and add to the salad. Toss to combine; season with salt and pepper.
Notes
I use pickling cucumbers because they tend to be crisper and hold up better in a salad with this much acid. I never peel my cucumbers, and I always buy organic. If you prefer your cukes peeled, by all means do so. And you can adapt this salad to your taste, add cilantro, basil, or mint, tomatoes, avocado, whatever you like best.