Summer Squash Ribbon Salad with Grilled Sweet Corn, Heirloom Cherry Tomatoes & Cilantro-Pepita Dressing
Ribbons of summer squash, juicy heirloom tomatoes, and grill-blackened sweet corn are tossed in a light yet creamy cilantro-pepita dressing. This salad SCREAMS summer. Be sure to use the freshest squash, tomatoes, and sweet corn you can find, because every ingredient counts in a simple salad like this one.
Servings: 2 to 4
Ingredients
Summer Squash Ribbon Salad
- 2 ears sweet corn, shucked and silks removed
- 2 medium zucchini, ends trimmed
- 1 medium yellow squash, ends trimmed
- 2 cups heirloom cherry tomatoes, halved
Creamy Cilantro-Pepita Dressing
- ⅓ cup fresh cilantro leaves, tough stems removed
- ¼ cup raw pepitas
- ¼ cup filtered water
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon pure maple syrup
- ¼ plus ⅛ teaspoon sea salt or to taste
- Freshly-ground black pepper, to taste
Additional Topping Ideas
- Sunflower seeds
- Shelled hemp seeds
Instructions
- Lightly char the shucked ears of corn by placing them over an open flame on a grill or stove, rotating ever few minutes. Watch out for popping kernals. Remove from heat and let cool slightly. Then, one at a time, stand each ear of corn up on its end within a shallow, wide bowl, and use a knife to carefully cut the kernals away from the ear. Set aside.
- Use a vegetable peeler to peel the zucchini and yellow squash lengthwise into ribbon-like strips. Divide them between two bowls and top with the cherry tomatoes and corn.
- To make the dressing: combine all ingredients in a high-speed blender and blend on high until smooth. Taste and adjust seasonings if needed.
- Drizzle each salad with as much dressing as desired. Add additional toppings, if desired. Serve immediately.