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Summer Squash Ribbon Salad with Grilled Corn, Heirloom Cherry Tomatoes + Creamy Cilantro-Pepita Dressing
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5 from 3 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Servings: 2 to 4


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

  • 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


  • 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.