Go Back
Zucchini Corn Tomato Salad with Avocado Lime Dressing | Vanilla And Bean
Print

Zucchini Corn Tomato Salad with Avocado Lime Dressing

A late Summer salad made with the freshest of veggies for a quick and easy main or side. Vegan + Gluten Free
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 178kcal
Author Traci York | Vanilla And Bean

Ingredients

For the Roasted Pepitas:

  • 1/4 C Pepitas 36g
  • 1 tsp Coconut Oil melted, unrefined cold pressed
  • 1/4 tsp Smoky Chipotle ground
  • 1/8 tsp Sea Salt

For the Dressing:

  • 1/2 Avocado flesh scooped out
  • 1/2 Tbs Pickled Jalapeño chopped
  • 1/2 Tbs Green Onion chopped
  • 1 Small Fist Full of Cilantro
  • 1/2 Tbs Fresh Lime Juice
  • 1 Clove Small of Garlic sliced thin
  • Pinch of Sea Salt
  • 1/8 C Water 30g

For the Salad:

  • 1, 13 oz Zucchini spiralized on the wide blade or sliced thin with a veggie peeler, 368g
  • 2 C Sweet Corn fresh or frozen, 242g
  • 1 C Cherry Tomatoes quartered, 186g
  • 1/3 C Purple Onion sliced thin and cut into small pieces, 60g
  • leaves Garnish with a few stems of chopped cilantro

Instructions

For the Pepitas:

  • Preheat oven to 350F (177C). Toss pepitas with oil, then sprinkle with ground chipotle and salt. Toss well. Roast for 8-9 minutes stirring 1/2 way through roast time.
  • Set aside to cool.

For the Dressing:

  • In the bowl of a food processor, add the avocado, jalapeño, green onion, cilantro, lime juice, garlic, salt and water. Puree the ingredients until smooth, stopping a few times to scrape down the bowl and taste for seasoning adjustment.

For the Salad:

  • Toss the zucchini, corn, tomatoes and onion together.
  • Pour dressing over the salad* (see note) and toss.
  • Sprinkle the roasted pepitas over the top and garnish with chopped cilantro leaves.
  • Serve immediately.

Notes

This salad tastes best made and served on the same day. Zucchini and tomatoes release their water when salted so after it sets for a while, it begins to get a bit soggy. If making the salad a few hours before service, hold the pepitas and dressing just until ready to serve.

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Sodium: 110mg | Potassium: 682mg | Fiber: 5g | Sugar: 8g | Vitamin A: 675IU | Vitamin C: 35mg | Calcium: 26mg | Iron: 1mg