Go Back
corn zucchini summer salad with champagne vinaigrette
Print Recipe

Corn & Zucchini Summer Salad with Champagne Vinaigrette

Light and refreshing summer salad with a tangy champagne vinaigrette.

Ingredients

Salad

  • 1 cup Arugula
  • 1 cup Finely Chopped Romaine
  • 1/2 cup Frozen Fire Roasted Corn
  • 1/2 Large Zucchini
  • 1 or 2 tbsp Vegan Feta
  • 1/2 Avocado

Champagne Vinaigrette

  • 1/2 cup Champagne Vinegar
  • 1/2 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 2 tbsp Maple Syrup
  • 1 Shallot
  • 1 tsp Sea Salt

Instructions

  • Blend all vinaigrette ingredients until smooth and creamy. Store in the fridge for up to two weeks.
  • Pan fry your frozen corn in avocado oil until heated throughout then set aside. Chop your zucchini into bite sized pieces and sauté in avocado oil until browned on both sides. Make sure to stir frequently.
  • Assemble your salad! Start with the romaine and arugula then top with the corn, zucchini, sliced avocado, vegan feta crumbles, and a drizzle of your dressing.