Grocery List
- 1 large yellow squash
- 1 ear of corn shucked and cleaned, with the kernels cut off the cob
- 1/4 cup crumbled goat cheese
- Lemon-Basil Vinaigrette recipe below
- Kosher salt and freshly ground black pepper
- A few leaves of fresh torn basil
- For the Lemon-Basil Vinaigrette
- 1/2 cup good olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh basil chopped
- 1 teaspoon Dijon mustard
- 1 clove minced fresh garlic
- Kosher salt and freshly ground black pepper to taste
How to make it
- For the Salad
- Dice the squash into small pieces.
- Add the corn kernels and about 2 tablespoons of vinaigrette. Toss. Add salt, freshly ground pepper and chili flakes to taste. Add the goat cheese and garnish with fresh torn basil.
- For the Lemon-Basil Vinaigrette
- Add all of the ingredients to a small jar with a lid and shake well. Season with more salt and pepper to taste.
** RECIPE CREDIT FROM: https://www.foodiecrush.com/zucchini-and-fresh-corn-salad/ ***
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