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You are here: Home / Recipes / Zucchini Ribbon and Blossom Salad

Zucchini Ribbon and Blossom Salad

July 11, 2018 by Alison Leave a Comment


Zucchini Ribbon and Blossom Salad
Print Recipe
Fresh and simple, this salad uses both the zucchini and its blossoms to create a light, summery dish. The uncooked ribbons and lightly sautéed blossoms are topped with fresh corn kernels, chopped cilantro and diced jalapeno peppers, drizzled with lemon juice, olive oil and salt.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
2 minutes 5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
2 minutes 5 minutes
Zucchini Ribbon and Blossom Salad
Print Recipe
Fresh and simple, this salad uses both the zucchini and its blossoms to create a light, summery dish. The uncooked ribbons and lightly sautéed blossoms are topped with fresh corn kernels, chopped cilantro and diced jalapeno peppers, drizzled with lemon juice, olive oil and salt.
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
2 minutes 5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
2 minutes 5 minutes
Ingredients
  • 1 whole zucchini
  • 6 whole zucchini blossoms
  • 1/4 cup cilantro, chopped
  • 1 whole jalapeno pepper, seeded & diced
  • 2 whole corn kernels, cooked
  • 4 tablespoons extra virgin olive oil
  • 1 whole lemon
  • 1/2 teaspoon sea salt
  • fresh pepper
Servings: people
Instructions
  1. Using a vegetable peeler, slice ribbons of zucchini. Pile ribbons on a dinner sized plate. Set aside.
  2. Cook two ears of fresh, sweet corn. (It works to cook each ear in their husk for 4 minutes in the microwave.) When cool, remove husk and kernels from the cob. Sprinkle on top of the ribbons.
  3. In a small skillet, heat 2 tablespoons olive oil. Saute the blossoms for just a minute or two until they start to wilt. Set aside to cool.
  4. Once blossoms are cool (a few minutes), sprinkle cilantro and diced peppers and place the wilted blossoms on the top of the salad.
  5. Whisk juice from 1 lemon, salt and remaining olive oil together and drizzle on salad. Finish with freshly ground pepper.

Filed Under: Sides and Salads Tagged With: corn, farm fresh, garden, recipe, salad, summer, zucchini

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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