Zucchini and Charred Corn Salad with Lime Ricotta Dressing
Serves 620 mins prep
CHARRED CORN, ZUCCHINI & AVOCADO SALAD WITH CREAMY RICOTTA DRESSING! This salad is like street corn & hot corn dip had a delicious salad baby!
0 servings
What you need
Instructions
1. Prep the zucchini by slicing it lengthwise, then into half-moon shaped wedges or slices. 2. Heat a large skillet over medium-high heat and add the avocado oil. Add the zucchini in batches if needed to spread it out. Cook for 4-5 minutes without disturbing, then flip and continue to cook until each side is charred. 3. Char the corn by brushing the outside with a little avocado oil and using tongs to char the corn over a gas stove flame, or place on a sheet pan and roast for about 4 minutes per side. Use a knife to shave the kernels off the husk. 4. Make the dressing by adding ricotta cheese, olive oil, lime juice, honey, jalapeño, cumin, salt, and paprika to a covered jar or bowl. Shake or whisk vigorously to combine. 5. Assemble the salad by adding zucchini, corn, avocado, arugula, feta, and cilantro to a large bowl. Add the dressing and toss to combine.