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Grilled Peach, Corn and Zucchini SaladGrilled Peach, Corn and Zucchini Salad
Grilled Peach, Corn and Zucchini Salad
Grilled Peach, Corn and Zucchini Salad
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Recipe - The Fresh Grocer - Corporate
GrilledPeach_CornandZucchiniSalad.jpg
Grilled Peach, Corn and Zucchini Salad
Prep Time20 Minutes
Servings4
Cook Time8 Minutes
Calories270
Ingredients
3 Tbs walnut oil
2 Tbs fresh lime juice
1 Tbs rice vinegar
1/2 Tbs honey
1/4 tsp finely grated lime zest
1/2 tsp minced garlic
1/2 tsp dried cilantro leaves
1 medium zucchini, cut in half lengthwise
4 ears of corn, shucked and cleaned
2 firm peaches (or other stone fruit), halved and pitted
4 cups loosely packed mixed greens
1/2 cup cooked amaranth or other ancient grain
2 Tbs finely diced red onion
1/4 cup chopped toasted walnuts
Directions

1. For the dressing, in a small bowl whisk together oil, lime juice, vinegar, honey, zest, garlic and cilantro; season with black pepper to taste. Set aside.

 

2. For the salad, coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Lightly coat zucchini with olive oil cooking spray. Place corn, zucchini and peach halves (cut side down) on grill. Grill peaches toward outer edge of grill. Grill corn 8 to 10 minutes or until charred, turning occasionally. Grill zucchini 2 minutes per side. Grill peaches 4 to 6 minutes or until just browned. Transfer to a cutting board; let cool slightly. When cool enough to handle, cut kernels from cobs and place in a medium bowl. Discard cobs. Cut zucchini crosswise into 1/2-inch slices. Cut peaches into thin wedges.

 

3. Place mixed greens in a large bowl. Add amaranth and onion. Drizzle with dressing; toss to coat. Place dressed greens on 4 plates. Evenly divide corn, zucchini, peaches and (if desired) walnuts; add to each salad, and serve.

 

Nutritional Information
  • 12 g Fat
  • 1.5 g Saturated Fat
  • 0 mg Cholesterol
  • 55 mg Sodium
  • 39 g Carbohydrate
  • 5 g Fiber
  • 16 g Total sugars
  • 2 g Added sugars
  • 7 g Protein
20 minutes
Prep Time
8 minutes
Cook Time
4
Servings
270
Calories

Shop Ingredients

Makes 4 servings
3 Tbs walnut oil
Bowl & Basket Specialty Walnut Oil & Extra Virgin Olive Oil, 16.9 fl oz
Bowl & Basket Specialty Walnut Oil & Extra Virgin Olive Oil, 16.9 fl oz, 16.9 Fluid ounce
$8.99$0.53/fl oz
2 Tbs fresh lime juice
Fresh Lime, 1 each
Fresh Lime, 1 each, 1 Each
$0.59
1 Tbs rice vinegar
Bowl & Basket Rice Vinegar, 12.7 fl oz
Bowl & Basket Rice Vinegar, 12.7 fl oz, 12.7 Fluid ounce
$3.39$0.27/fl oz
1/2 Tbs honey
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz
Honey In The Raw Organic Raw Unfiltered Honey, 16 oz, 16 Ounce
On Sale! Limit 4
$8.99 was $9.99$0.56/oz
1/4 tsp finely grated lime zest
Fresh Lime, 1 each
Fresh Lime, 1 each, 1 Each
$0.59
1/2 tsp minced garlic
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1/2 tsp dried cilantro leaves
Badia Cilantro, .25 oz
Badia Cilantro, .25 oz, 0.25 Ounce
$1.59$6.36/oz
1 medium zucchini, cut in half lengthwise
Organic Squash Yellow Zucchini/Gold Bar/Yellow Courgette, 9 oz
Organic Squash Yellow Zucchini/Gold Bar/Yellow Courgette, 9 oz, 9 Ounce
$1.12 avg/ea$1.99/lb
4 ears of corn, shucked and cleaned
Bowl & Basket Corn on the Cob, 12 count
Bowl & Basket Corn on the Cob, 12 count, 12 Each
$4.99$0.42 each
2 firm peaches (or other stone fruit), halved and pitted
Peach Yellow Flesh, 6 oz
Peach Yellow Flesh, 6 oz, 6 Ounce
$0.56 avg/ea$1.49/lb
4 cups loosely packed mixed greens
Bowl & Basket Spring Mix, 16 oz
Bowl & Basket Spring Mix, 16 oz, 16 Ounce
$4.99$0.31/oz
1/2 cup cooked amaranth or other ancient grain
Goya Organics Quinoa, 12 oz
Goya Organics Quinoa, 12 oz, 12 Ounce
$3.99$0.33/oz
2 Tbs finely diced red onion
Red Onion
Red Onion, 10 Ounce
$1.24 avg/ea$1.99/lb
1/4 cup chopped toasted walnuts
Emerald Glazed Walnuts, 6.5 oz
Emerald Glazed Walnuts, 6.5 oz, 6.5 Ounce
$4.69$0.72/oz

Nutritional Information

  • 12 g Fat
  • 1.5 g Saturated Fat
  • 0 mg Cholesterol
  • 55 mg Sodium
  • 39 g Carbohydrate
  • 5 g Fiber
  • 16 g Total sugars
  • 2 g Added sugars
  • 7 g Protein

Directions

1. For the dressing, in a small bowl whisk together oil, lime juice, vinegar, honey, zest, garlic and cilantro; season with black pepper to taste. Set aside.

 

2. For the salad, coat grill rack with nonstick cooking spray. Preheat grill to high (400°F to 450°F). Lightly coat zucchini with olive oil cooking spray. Place corn, zucchini and peach halves (cut side down) on grill. Grill peaches toward outer edge of grill. Grill corn 8 to 10 minutes or until charred, turning occasionally. Grill zucchini 2 minutes per side. Grill peaches 4 to 6 minutes or until just browned. Transfer to a cutting board; let cool slightly. When cool enough to handle, cut kernels from cobs and place in a medium bowl. Discard cobs. Cut zucchini crosswise into 1/2-inch slices. Cut peaches into thin wedges.

 

3. Place mixed greens in a large bowl. Add amaranth and onion. Drizzle with dressing; toss to coat. Place dressed greens on 4 plates. Evenly divide corn, zucchini, peaches and (if desired) walnuts; add to each salad, and serve.