Name: Zucchini, Corn, and Toasted Almond Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 corn cobs ($0.66); 3 Tbsp sliced almonds ($0.45*); 2 medium zucchinis (about ⅔ lb, $2.04); 1 lemon (juiced, $0.58); 1 Tbsp fresh mint (minced, $0.59); ¼ tsp chili flakes ($0.03); ½ tsp black pepper (freshly cracked, $0.05); ¾ tsp salt ($0.01); 1 Tbsp olive oil ($0.19); ½ cup Parmesan cheese (cut into ribbons, $1.35**)

Zucchini, Corn, and Toasted Almond Salad

This Zucchini, Corn, and Toasted Almond Salad with a homemade lemon-mint dressing is a quick, refreshing side dish that celebrates summer's best produce!

25 min total 20 min prep 5 min cook 6 125 cal

Instructions

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1 Gather your ingredients.
2 Remove husks from corn and carefully shave off the kernels. Set aside.
3 In a small dry frying pan, toast sliced almonds until toasted and fragrant. Be careful to stir them often—don’t forget about them! They can burn quickly. Set aside to cool.
4 Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends. Set aside.
5 In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
6 In a medium-sized serving bowl, combine Parmesan, zucchini, corn kernels, and almonds. Pour the dressing over the top and gently fold everything together. Serve chilled with extra salt and pepper, if desired.