No-Cook Zucchini, Feta and Corn Salad Recipe

Eating fresh, whole raw foods, like this no-cook zucchini, feta and corn salad has many benefits, and summer is the ideal time to try it! Raw foods are filled with flavor and nutrients, they protect our body from multiple diseases and eating raw is environmentally sound, plus you’ll spend waaaay less time in the kitchen!

Summer is never the time to be whipping up a casserole or hot soup so, as we do the Vacation Challenge, we’ll be sharing lots of easy and healthy no-cook recipes you can prepare in just a few minutes. Remember to always choose fresh fruits and vegetables that are in season. Summer veggies are great for keeping you hydrated and protecting your skin from the sun!

No-Cook Zucchini, Feta and Corn Salad Recipe

Prep Time: 10 min | Cook Time: 0 min | Serves: 2

Ingredients

Lemon-basil vinaigrette:
+ 1/4 cup extra-virgin olive oil
+ 1 1/2 tbsp fresh lemon juice
+ 2 tsp fresh basil, chopped
+ 1/2 tsp Dijon mustard
+ 1 garlic clove, minced
+ sea salt and freshly ground black pepper, to taste

Salad:
+ 2 zucchinis
+ 1 cooked corn on the cob
+ 1/2 cup feta cheese, shredded
+ 1/4 cup walnuts, chopped
+ pinch of cayenne pepper
+ fresh basil leaves, to serve
+ sea salt and freshly ground black pepper, to taste

Directions

To make the lemon-basil vinaigrette: Add all the ingredients to a jar or other container with a lid. Screw on the lid and shake the jar vigorously for a few seconds until the vinaigrette comes together.

With a knife or a vegetable peeler, cut the zucchinis lengthwise into long thin ribbons, discarding the middle. Place the ribbons in a salad bowl or plate, then add corn kernels, feta cheese, and walnuts. Season with the lemon-basil vinaigrette, cayenne pepper, add fresh basil leaves and toss to combine. Enjoy!

Amount per serving