Fresh and Flavorful: Grilled Corn Zucchini Salad Magic– Are you looking to elevate your health while tantalizing your taste buds? Look no further than our Grilled Corn Zucchini Salad! Packed with vibrant flavors and wholesome ingredients, this recipe isn’t just a salad – it’s a celebration of wellness.

Picture this: juicy grilled corn kernels mingling with tender zucchini ribbons, all tossed in a zesty dressing bursting with freshness. Each bite offers a symphony of textures and flavors, from the sweet crunch of corn to the delicate bite of zucchini, creating a culinary masterpiece that delights the senses.

But the benefits of our Grilled Corn Zucchini Salad go beyond taste. It’s a nutritional powerhouse with vitamins, minerals, and antioxidants essential for your well-being. Zucchini brings a dose of fiber and vitamins C and K, while corn adds a touch of sweetness and an abundance of dietary fiber. Together, they support digestive health, boost immunity, and promote overall vitality.

Moreover, this salad is a fantastic way to incorporate more vegetables into your diet, helping you meet your daily nutrient quota. Whether you aim to maintain a healthy weight, improve your digestion, or feel more energized, our Grilled Corn Zucchini Salad supports your wellness journey.

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Ingredients:

Gluten-Free, Vegan, Serves 6

• 3 ears of corn, husked
• 2 medium-sized zucchinis
• 1 small red onion
• 1/4 cup chopped fresh cilantro
• 1 red bell pepper
• 1/4 cup olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon honey (or maple syrup for a vegan option)
• Salt and pepper to taste

Directions:

Preheat the grill to medium-high heat. Cut the zucchini into slices that are approximately 1/4 inch thick. Cut the red bell pepper into strips and the red onion into thin slices. Brush the zucchini slices, red bell pepper strips, and red onion slices with olive oil and season with salt and pepper. Grill the corn, zucchini, red bell pepper, and red onion until tender and slightly charred, about 5-7 minutes for the corn and 3-4 minutes for the vegetables. Rotate the corn occasionally to make sure all sides are grilled evenly.

Remove the vegetables from the grill and let them cool to room temperature. Cut the corn kernels off the cob and transfer them to a large bowl. Add the grilled zucchini, red bell pepper, and red onion to the bowl with the corn. Whisk together the olive oil, lime juice, honey (or maple syrup), and cilantro in a separate bowl. Pour the dressing over the vegetables and toss to combine—season with additional salt and pepper to taste. Chill the salad in the refrigerator for at least 30 minutes before serving.