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XPTLIFE

Raw Zucchini and Squash Salad with Roasted Corn, Goat Cheese, Chives and Lemon Vinaigrette

This dish was served at the Malibu Experience. It represents the whole food, healthy, simple ingredients we like to bake with. It’s great for adults and kids.
 

Serves 2-4 (Depending on size of the Squash)

INGREDIENTS

2 Yellow Squash Peeled
2 Green Zucchini Peeled
2 Ears of Fresh Corn Kernels (Fresh or Frozen)
Goat Cheese to Sprinkle
1-2 Tablespoons of Chopped Chives
2 Lemons Zested and Juiced
1 Tablespoon Whole Grain Mustard
1 Teaspoon Agave or Honey
2 Cloves of Garlic minced fine
¼ Cup of White Balsamic Vinegar
1 Cup of Olive Oil
Sea Salt and Pepper

DIRECTIONS

Vinaigrette
Ina  bowl, combine garlic, mustard, honey/agave, lemon zest and juice, balsamic vinegar and a pinch of s&p. Mix with a whisk. Slowly add the olive oil a little at a time so the dressing does not break. Keep whisking until all is incorporated.

Raw Salad
With a veggie peeler or spiralizer peel the squash and zucchini into ribbons lengthwise. Place them in a bowl and set aside.

In a Sauté pan – heat up 1 Tablespoon of olive Oil and sauté your corn until desired tenderness (or leave raw / crunchy).

Mince chives and set aside.

Combine the zucchini and squash ribbons with ½ of the vinaigrette (up to an hour in advance and refrigerate).
When it’s time to serve, place all ribbons onto a platter. Scatter pieces of goat cheese as well as the corn. Drizzle more vinaigrette over the top – season with salt and pepper to taste. *Add chives if desired.

Recipe By, Carrie Dodd
carriedoddcooking.com

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