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Arugula, Zucchini & Roasted Corn Salad
Ingredients
Scale
- 3 to 4 tablespoons Pinehurst Olive Oil Persian Lime Olive Oil
- 2 medium zucchinis
- 3 ears of corn
- 1 cup arugula salad or greens of choice
- 1/2 cup feta cheese
- 2 avocados, diced
- 1/2 cup cilantro
- 2 limes
- Optional – 1 jalapeno, diced finely
Instructions
- Slice the zucchini lengthwise, then slice.
- Heat a large skillet over medium-high, then add lime olive oil. Add the zucchini and sauté’ for approximately 4 to 5 minutes. Set aside.
- Lightly brush corn with lime olive oil. Grill corn on gas grill.
- Once done, use a knife to shave the kernels off the husk. Set aside.
- Chop cilantro
- Dice avocado
- Dice Jalapeno if using
- Assemble the salad. Add the arugula, zucchini, corn, chopped avocado, crumbled feta and chopped cilantro to a large bowl.
- Add salt and pepper if desired.
- Squeeze 2 limes onto the salad, generously drizzle with persian lime olive oil and toss!