Zucchini, Corn, and Toasted Almond Salad
This Zucchini, Corn, and Toasted Almond Salad with a homemade lemon-mint dressing is a quick, refreshing side dish that celebrates summer's best produce! Step-by-step photos can be seen below the recipe card.
Servings: 6 servings (1 cup each)
Ingredients
- 2 corn cobs $0.66
- 3 Tbsp sliced almonds $0.45*
- 2 medium zucchinis about ⅔ lb, $2.04
- 1 lemon juiced, $0.58
- 1 Tbsp fresh mint minced, $0.59
- ¼ tsp chili flakes $0.03
- ½ tsp black pepper freshly cracked, $0.05
- ¾ tsp salt $0.01
- 1 Tbsp olive oil $0.19
- ½ cup Parmesan cheese cut into ribbons, $1.35**
Instructions
- Gather your ingredients.
- Remove husks from corn and carefully shave off the kernels. Set aside.
- In a small dry frying pan, toast sliced almonds until toasted and fragrant. Be careful to stir them often—don’t forget about them! They can burn quickly. Set aside to cool.
- Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends. Set aside.
- In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
- In a medium-sized serving bowl, combine Parmesan, zucchini, corn kernels, and almonds. Pour the dressing over the top and gently fold everything together. Serve chilled with extra salt and pepper, if desired.
See how we calculate recipe costs here.
Notes
*Because all of the flavors in this dish are pretty delicate, I highly recommend toasting the almonds yourself (as I do in this recipe) instead of buying pre-toasted ones at the store. Trust me, the flavor and aroma can’t be beat!
**I used a vegetable peeler to shave my Parmesan from a larger wedge. I like the thickness and shape, how it almost mimics the shape of the zucchini. However, you could just shred it with a normal grater.
Nutrition
Serving: 1cup | Calories: 125kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Sodium: 451mg | Fiber: 2g