Fresh Corn and Zucchini Salad
Ingredients
- 1 Tbsp avocado oil or olive oil
- 4 fresh garlic cloves, minced
- 2 medium zucchini, chopped
- 2 fresh corn on the cob, kernels cut from the cob
- 1 tsp Italian seasoning
- 1 cup cooked quinoa
- 1-2 jalapeño peppers, chopped
- 2 fresh limes, zest, and juice
- a handful of fresh cilantro chopped
- sea salt and freshly ground black pepper, to taste
Instructions
- Heat your oil in a large skillet over medium heat.
- Sauté the garlic for 30 seconds, then stir in the zucchini and fresh corn kernels.
- Cook, stirring frequently, until the zucchini is tender and still crisp, just a few minutes.
- Remove from heat and transfer to a large bowl; Allow to completely cool.
- Stir in the Italian seasoning, cooked quinoa, fresh lime zest and juice, jalapeno, and cilantro.
- Taste test and season to your taste with sea salt and freshly ground black pepper.
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