CORN AND GRILLED ZUCCHINI SALAD #HEALTHYVEGAN #ZUCCHINI

The side dishes are quite often the feature of any late spring social occasion. Obviously the barbecued meat or fish is scrumptious, yet plates of mixed greens made with summer new corn, zucchini, tomatoes and cucumbers are simply too great to even think about passing up. Include pepper leaves like arugula or rocket and velvety, salty cheddar like feta or goat's cheddar and you have sides your visitors will swoon over.

Step by step instructions to MAKE ZUCCHINI SALAD

Cut crisp zucchini into thick cuts at that point sprinkle with olive oil and flame broil until brilliant dark colored on the two sides. Spot in an enormous bowl and include burned or cooked corn, disintegrated feta cheddar and crisp arugula (rocket). Dress essentially with olive oil, lemon squeeze, salt and pepper and serve. 

Would you be able to MAKE GRILLED ZUCCHINI SALAD IN ADVANCE? 

This serving of mixed greens can be made as long as multi day ahead of time. Simply include the arugula before filling in as the leaves will wither and wind up wet.

Ingredients:

• 500 g (1lb) zucchini
• 2 cups corn
• 1 cup feta cheese crumbled
• 2 cups arugula / rocket
• 2-3 tbsp olive oil
• juice of ½ lemon
• salt and pepper to taste

Instructions:

• Slice the zucchini into thick slices. Drizzle with olive oil then grill in a grill pan until golden brown and charred on both sides.
• Remove from the pan and place in a large bowl.
• Add the corn to the hot pan and cook until golden brown.
• Place the charred corn into the bowl with the zucchini then add the crumbled feta cheese and fresh arugula (rocket).
• Drizzle olive oil and lemon juice over the salad and season to taste. 

For more detail :http://bit.ly/2xMHsL4

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