Credits to @elsasappetite
Ingredients
- 1 large zucchini
- 2 ears yellow corn, husked
- 1 jalapeño, minced
- Fistful of greens (romaine, arugula)
- 1/3 cucumber, thinly sliced
- 2 green onion, sliced
- 2 tbps mint, chopped
- 2 tbsp cilantro, chopped
- 1/4 cup feta
- Optional: pickled onions
- 1 lime
- Olive oil, drizzled
- Salt and pepper, to taste
Instructions
- Slice zucchini into medallions about 1/2 inch thick. Toss in olive oil, salt and pepper, then roast in the air fryer or oven until lightly brown on both sides.
- While the zucchini cooks, remove the kernels from the corn. Heat a separate skillet over medium high heat and add butter. Once hot, add the kernels and cook until fragrant and browned. Midway through, add the minced jalapeño.
- In a large bowl, add the greens, cucumber, green onion, mint, and cilantro. Add the zucchini and corn-jalapeño mix while still warm. Top with feta, and pickled onions if desired.
- Squeeze lime juice on top, and lightly drizzle with olive oil. Toss everything together until lightly coated. Finish with salt and pepper to taste.
Natalie’s notes
Made 6/15/24. Best served when the zucchini and corn are warm enough to slightly melt the feta. Keep the greens a light ratio compared to the rest of the veggies and herbs to make this more of a bowl than a salad. Do not forget the herbs! Topped with chicken to make this a meal.
