Ingredients
Pepitas
- 1/4 cup (35 grams) Pepitas
- 1/2 teaspoon Coconut Oil (melted, unrefined cold pressed)
- 1/4 teaspoon Chipotle Chili Powder (or Smoky Paprika)
- 1/8 teaspoon Sea Salt
Dressing
- 1/2 Avocado (flesh scooped out)
- 1/2 tablespoon Pickled Jalapeño (chopped, about 3-4 pepper rings)
- 2 tablespoon Green Onion (white parts, chopped)
- 1 Small Fist Full of Cilantro
- 1 tablespoon Fresh Lime Juice
- 1 Clove Small of Garlic (sliced thin)
- 1/4 + 1/8 teaspoon Fine Sea Salt
- 6-8 tablespoons Water (adjust as needed)
Salad
- 1 pound (510 grams) Zucchini (about two medium)
- 2 cups (240 grams) Sweet Corn Kernels (from about two ears of fresh corn)
- 1 1/2 cups (215 grams) Cherry Tomatoes (sliced in half)
- 1/2 cup (15 grams) Green Onion (green parts, about 2 onions)
- Garnish with chopped cilantro
Instructions
- Toast the Pepitas: Preheat your oven to 350°F (177°C). Toss the pepitas with melted coconut oil, then sprinkle with chipotle chili powder and sea salt. Mix thoroughly to coat evenly. Spread on a baking sheet and toast for 7-9 minutes, stirring halfway through, until fragrant and lightly browned. Remove from oven and let cool.
- Prepare the Dressing: In a food processor, combine the avocado flesh, chopped pickled jalapeño, white parts of the green onion, cilantro, fresh lime juice, thinly sliced garlic, fine sea salt, and 6 to 8 tablespoons of water. Puree the mixture until smooth, stopping occasionally to scrape down the sides and taste to adjust seasoning or thickness. Set the creamy dressing aside.
- Ribbon the Zucchini: Cut off both ends of the zucchini. Using a vegetable peeler, slice long thin ribbons lengthwise along one side of the zucchini, starting from tip to tip. Use the first ribbons with skin for the salad or save for smoothies. Continue peeling ribbons on each side, rotating the zucchini a quarter turn each time, until only the seedy core remains. The core can be reserved for other uses like smoothies. Optionally, cut zucchini in half for shorter ribbons.
- Assemble the Salad: In a serving platter, twist and curl about half of the zucchini ribbons to create a base layer. Scatter half of the cherry tomato halves and corn kernels evenly over the ribbons. Repeat with the remaining zucchini ribbons, tomatoes, and corn to create a layered effect. Sprinkle the toasted pepitas evenly on top for crunch.
- Dress and Serve: Just before serving, pour the prepared avocado jalapeño dressing over the salad. Gently toss to evenly coat the ingredients without bruising the ribbons. Garnish with additional chopped cilantro leaves for a fresh finish. Serve immediately to enjoy the textures and flavors at their best.
- Storage: If you have leftovers, store the salad and dressing separately in lidded containers in the refrigerator. Consume within two days for optimal freshness.
Notes
- The zucchini core and first peeled skin ribbons can be saved and used in smoothies or other recipes to avoid waste.
- Adjust water in the dressing to achieve your preferred thickness.
- To add spice, increase the amount of pickled jalapeño or chipotle chili powder.
- For a vegan and dairy-free option, this salad is naturally suitable.
- Use fresh corn kernels for the best sweetness and texture; canned or frozen corn can be substituted if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
