Farmer`s Market Salad

Prep Time
20 min
Cook Time
2 min
Recipe Details
  • 1 medium uncooked zucchini
  • 1 tsp fresh lemon juice
  • 1/8 tsp table salt
  • 1 piece(s) yellow corn on the cob, shucked
  • 1 medium fresh tomato(es), coarsely chopped
  • 1 Tbsp uncooked red onion(s), coarsely chopped
  • 3 Tbsp low-fat vinaigrette salad dressing
  • 1 small whole wheat pita(s), pocketless
  1. Trim ends of zucchini. Using a cheese planer, thinly slice zucchini horizontally into long ribbons. With a knife, cut ribbons in half lengthwise to make long strips. Toss zucchini with lemon juice and salt; set aside on paper towels.
  2. Cut kernels from corn and place in microwave-safe bowl. Microwave corn kernels on high for 1 minute just to remove 'rawness' (corn should still be crisp). Gently combine corn, tomato, onion and half of vinaigrette.
  3. Toast pita bread and cut into bite-size triangles. To serve, mound zucchini and pita triangles on each serving plate; top with corn mixture. Drizzle remaining vinaigrette over salad and serve.

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