Charred Corn Salad
with Cashew Crusted Avocado & Creamy Tzatziki
We *love* an easy salad as a refreshing dinner on a warm summer night. This one is low in carbs, calories, and sodium—plus, it’s ready in just 20 minutes. It features a bed of mixed greens, charred corn and zucchini, red wine vinaigrette, cashew-crusted avocados, and dollops of creamy tzatziki. Perfect for an evening meal on the patio.
Nutrition (per serving)
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INGREDIENTS
- 1 shallot, peeled and minced
- 2 tbsp red wine vinegar
- 1/4 cup cashews, chopped
- 1 tbsp crushed Aleppo pepper
- 1 ear of corn, husked and kernels cut off the cob
- 1 zucchini, halved lengthwise and cut into 1/2-inch pieces
- 1 avocado, halved
- 4 oz mixed greens
- 1/4 cup vegan tzatziki
- 1 tbsp olive oil (from your kitchen)
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Whisk together shallot, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. On small plate, stir together cashews, as much Aleppo pepper as you'd like, and a pinch of salt. Set aside.
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add corn, zucchini, and a pinch of salt and pepper and cook, undisturbed, until charred in places, 6 to 9 minutes. Transfer vegetables to plate and set aside. (TIP: Place lid over corn to keep kernels from popping out of skillet.)
Press avocado halves into cashew crust on plate.
Add mixed greens to bowl with vinaigrette and toss to coat. Divide salad between plates and top with charred corn and zucchini. Scoop cashew-crusted avocado flesh from skin in one piece and place on top. Sprinkle with any remaining cashew crust and serve with creamy tzatziki. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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