This quick, no-cook recipe is full of summertime vegetable freshness! Enjoy its rich simplicity.
Prep Time 10 minutes mins
- 1 small-medium zucchini
- 1 small-medium yellow squash
- 1 ear of corn shucked and cleaned, with kernels cut off of cob
- 1 oz goat cheese
- sprinkle of red pepper flakes (optional)
- Pink Himalayan Salt and freshly ground pepper, to taste
- 3-4 leaves of fresh basil torn
- Lemon-Basil Vinaigrette (recipe below)
- 3 tbsp toasted pine nuts
With a wide vegetable peeler, peel zucchini and yellow squash lengthwise into ribbons.
Place ribbons in large bowl, alternating the zucchini and yellow squash.
Add corn kernels, and about 2 Tbls. of vinaigrette, then toss.
Add salt, pepper, and red pepper flakes, if using.
Add goat cheese, and garnish with freshly torn basil.
Lemon-Basil Vinaigrette
Ingredients:
- 1/2 cup quality olive oil
- 3 Tbls. fresh lemon juice
- 1 Tbls. fresh basil, chopped
- 1 tsp. Dijon mustard
- 1 clove of fresh garlic, minced
- Pink Himalayn and freshly ground pepper, to taste
Preparation:
- Add all ingredients to a jar with a secure lid, shake to combine.
- Enjoy! You will probably have some left over for another time
recipe from www.foodiecrush.com