Ribbons of zucchini and yellow squash with sweet corn, avocado, cilantro, queso fresco, and a light lime dressing. This elegant salad is simple to make and a great way to use up the summer zucchini.
Recipe from Two Peas & Their Pod
5 from 1 vote
Prep Time 15mins
Total Time 15mins
2tablespoonsfreshly squeezed lime juice
Salt and pepperto taste
2medium yellow squash
2ears cooked sweet corn
¼cupchopped fresh cilantro
2medium ripe avocadospeeled, pitted, and sliced
1/2cupqueso frescoMexican cheese
1. In a large bowl, whisk the olive oil and lime juice together. Season with salt and pepper, to taste.
2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
3. Put the zucchini and yellow squash ribbons in a large bowl. Cut the sweet corn kernels off of the cob, cutting close to the cob. Discard cobs. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
4. Crumble queso fresco over the top of the salad and season with salt and pepper, to taste. Serve and enjoy!
Note-you can find queso fresco at most grocery stores. I like to buy it at our local Mexican market. If you can't find it, use feta cheese.