Corn Tomato Zucchini Salad

I’ve made 3 batches of this salad already this summer and I still can’t get enough of it! It’s one of these ones where quantities don’t matter that much, just eyeball it.

176 calories per 2-cup serving

corn on the cob
cherry tomatoes
lime juice + lime zest
olive oil
fresh basil
fresh cilantro

Steam the corn and cut it off the cobs.
Slice the tomatoes in half.
Chop the zucchini into slices, then quarters.
Combine equal parts lime juice and olive oil, plus zest.
Chop up a bunch of fresh basil and cilantro.

Stir everything together and salt to taste.

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