Fresh Corn & Zucchini Salad

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Fresh Corn & Zucchini Salad

Yield 4

ingredients

• 4 ears of corn, kernels cut off
• 2 medium zucchini, diced small
• 1 tablespoons extra-virgin olive oil
• 1 jalapeño, seeded and finely diced
• 1 small red onion, diced fine
• 1 garlic clove, minced
• 1 bunch of fresh basil, chopped
• ¼ cup fresh lemon juice (Meyer lemon is especially tasty for this)
• ¼ teaspoon salt, or to taste

Instructions

1. Heat olive oil in a large pan, add corn and allow to brown a bit and caramelize.
2. Remove from pan and add garlic, cook for one minute, then add onion.
3. Cook the onion and garlic until fragrant (about 1-2 minutes) and add zucchini.
4. Saute until just softened and cooked through but still a bit crisp
5. Allow all veggies to cool, and toss together with jalapeno, basil, lemon juice, and salt

Nutrition Facts

Calories

231

Fat

5 g

Sat. Fat

1 g

Carbs

43 g

Fiber

4 g

Net carbs

39 g

Sugar

16 g

Protein

7 g

Sodium

157 mg

Cholesterol

0 mg