Fresh Corn + Zucchini Salad 
If you’re a fresh corn and zucchini lover, you’re going to REALLY enjoy this chopped salad!
Garlicky, limey, and a little spicy thanks to the jalapeños! It’s so good!
It’s so simple yet incredibly delicious with its flavorful ingredients, beautiful colors, and lovely varied textures.
You’ll need only a few ingredients that are in season right now, (meaning they’re plentiful, fresh, and inexpensive) to quickly throw this simple summer salad together.
Sweet corn on the cob is in season throughout the last few months of Summer harvest. We love to serve it at our BBQ’S when the markets are bursting with sweet corn!
Try to find a farm locally that grows its own organic corn…or even better, plant a few stalks along your own fence line next summer!
Do you have zucchini growing in your garden this year?
If not, zucchini is now in-season, incredibly abundant, and also quite inexpensive at the Farmer’s Markets throughout summer…that’s if your neighbors don’t leave a big bag of it on your front porch as mine often do here in Utah. 
Did you know:
Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B vitamins, dietary fiber, and antioxidants, all of which offer benefits to our overall health.
I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.
Did you know that a lot of the heat from peppers is actually found in the seeds? So if you remove the jalapeño peppers seeds then you’ll tame down the heat a good bit, leaving the flavor.
What about Quinoa?
If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …
… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!
Quinoa has earned superfood status because of its impressive nutritional profile.
It’s a good source of several important minerals, and it appears to help lower blood sugar levels AND aid in weight loss because it’s packed with protein and fiber.
Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.
Serve it as a side dish or in salads!
Ingredients:
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1 Tbsp avocado oil or olive oil
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4 fresh garlic cloves, minced
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2 medium zucchini, chopped
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2 fresh corn on the cob, kernels cut from the cob
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1 tsp Italian seasoning
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1 cup cooked quinoa
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1-2 jalapeño peppers, chopped
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2 fresh limes, zest, and juice
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a handful of fresh cilantro chopped
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sea salt and freshly ground black pepper, to taste
Instructions:
Heat your oil in a large skillet over medium heat. Saute the garlic for 30 seconds, then stir in the zucchini and fresh corn kernels.
Cook, stirring frequently, until the zucchini is tender and still crisp, just a few minutes.
Remove from heat and transfer to a large bowl; Allow to completely cool.
Stir in the Italian seasoning, cooked quinoa, fresh lime zest and juice, jalapeno, and cilantro.
Taste test and season to your taste with sea salt and freshly ground black pepper.
Enjoy!
Rachel
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