Grilled Corn & Zucchini Salad
Recipe by Chef Tom Walton for Delcado Avocados Elevate your summer gatherings with this bright, fresh and seasonal salad.
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Cooking tools:
- Grill
- Tongs
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Kettle
- Serving bowl
- Spoon
Ingredients
- 4-5 ears corn, in husk
- 2-3 medium zucchinis
- 1 tbsp olive oil
- Salt
- black pepper
- ½ cup packed sun-dried tomatoes (soaked in hot water for 10 mins)
- 1 cup hot water
- 3 tbsp freshly squeezed lemon juice
- 1 cup packed fresh basil leaves
- 4 garlic cloves, minced
- 1/3 cup olive oil
- 2 tsp maple syrup
- Freshly squeezed lime juice
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