Wilted Zucchini Salad With Sweet Corn And Arugula – a delicious recipe with zucchini, extra-virgin olive oil, sweet corn, arugula, extra virgin olive oil, freshly squeezed lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Slice the zucchini into paper-thin rounds using mandoline, food processor, or knife. Transfer zucchini slices to a colander set over a bowl and toss with 1 teaspoon sea salt. Let sit for 30 minutes, stirring occasionally, until much of the water has been drawn out of the zucchini and it is tender and pliable. Rinse zucchini with water and pat dry.
2
Heat 1 tablespoon olive oil in a skillet over medium heat. Add corn kernels along with a pinch of salt, and saute for 2 to 3 minutes until just tender.
3
In a large bowl whisk together 1/4 cup olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add zucchini, corn, and arugula, and toss well to combine. Season to taste with additional salt and pepper, if desired. Top with grated parmigiano just before serving.
192
kcal
Calories
20
g
Fat
1
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 medium zucchini, 1 tablespoon extra-virgin olive oil, Kernels sliced from 2 ears of sweet corn (about 1 cup), 8 ounces arugula, rinsed well and dried, and more.
Yes, Wilted Zucchini Salad With Sweet Corn And Arugula falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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