budgetbytes5.0
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!
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●knife
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Gather your ingredients.
2
Husk the corn
3
Remove husks from corn and carefully shave off the kernels. Set aside.
4
Toast the almonds
sliced almonds ($0.45*)3 Tbsp
5
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.
sliced almonds ($0.45*)3 Tbsp
6
Slice the zucchini
7
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.
8
Make the dressing
9
In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
lemon (juiced, $0.58)1fresh mint (minced, $0.59)1 Tbspolive oil ($0.19)1 Tbsp
10
Serve
11
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.
sliced almonds ($0.45*)3 Tbsp
Nutrition Facts
calories
125 kcal
fat Content
8 g
serving Size
1 cup
fiber Content
2 g
sodium Content
451 mg
protein Content
5 g
carbohydrate Content
11 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...