Caribbean Zucchini Salad
This is a great recipe for summer time but can be served year round! Cooking is optional.
For The Salad
1/2 cup cherry tomatoes,
halved2/3 cup cooked corn, fresh is best
4-5 very thin red onion slices
1-2 stalks celery, chopped
1/4 teaspoon salt or more as needed
1/4 teaspoon freshly ground pepper
1/2 teaspoon cumin
1/4 teaspoon chili powder for the corn + 1/4 teaspoon for the salad
1 can garbanzo beans, rinsed and drained
1/4 cup cilantro leaves, chopped for garnish
For The Dressing
Juice of 1 lime
1 small clove garlic
1/4 teaspoon salt
Pinch cayenne pepper
2 teaspoons cilantro leaves
2 teaspoons olive oil
Put zucchini noodles in a large bowl. Heat 1 tablespoon olive oil in a skillet over medium-high heat (but not smoking). Add the corn, cumin and 1/4 teaspoon chili powder and cook, stirring occasionally, 10-12 minutes or until the corn starts to brown. Remove from heat and set aside in a small bowl to cool. Alternately toss corn with cumin and chili powder without cooking.
Combine the tomatoes, onions, celery, beans and cooled corn with the zucchini noodles in the bowl. Season with salt, pepper, remaining 1/4 teaspoon chili powder and cilantro. Toss to combine.
Add all the dressing ingredients to a Vitamix or powerful blender and process until well blended into a smooth dressing. Divide the zucchini salad between plates and top with a dollop of the avocado dressing. Mix well and add additional dressing if desired.
An easy, no cook recipe
Courses Lunch or Dinner