Grilled Corn and Zucchini Salad with Feta
Servings: 5
Calories: 305cal
Equipment
Ingredients
- ½ cup extra virgin olive oil
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp red pepper flakes
- 2 ears corn
- 3 medium zucchini cut lengthwise into planks or slice as normal
- 4 tsp lemon juice
- 4 oz feta cheese
Instructions
- In a large bowl, mix olive oil, garlic, salt, pepper, and red pepper flakes.
- Cut zucchini into ½ inch wide pieces.
- Lightly coat corn and cut zucchini with half of the mixture. Leave the rest of the mixture in the bowl.
- Grill veggies, charring some (but not all) for flavor. Alternatively, cook on high in a skillet until tender.
- Cut corn from stalk.
- Mix all veggies into bowl with remaining oil mixture. Mix in lemon juice and feta cheese. Serve warm or cold.
Notes
- You can store leftover grilled corn and zucchini salad in an air-tight container kept in the refrigerator for around 4-5 days.
Nutrition
Serving: 1portion | Calories: 305cal | Carbohydrates: 12g | Protein: 5g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 495mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 19.2mg | Calcium: 128mg | Iron: 0.8mg
