Arugula, Pickled Zucchini and Fresh Corn Salad

Zucchini, Pickled Zucchini and Fresh Corn Salad

Arugula is a lovely green ingredient for salad, but due to its peppery taste it needs the right companion. I love combining arugula with cucumber and enough acidity – hence the pickled ingredients. The pickled zucchini, olives and the dressing get that job done.

Zucchini, like cucumber, is crunchy and fresh, but doesn’t pack a ton of flavor, but when you marinate it for a little while it’s next level.

And there you have it: tasty ingredients, interesting colors, and a perfectly balanced salad.

Ingredients:

·      2-3 small zucchini

·      ⅔ cup rice vinegar

·      1 tablespoon agave or maple syrup

·      ¼ teaspoon salt

·      2 ears of very fresh corn

·      About 2 cups (around 7 oz.) baby arugula

·      3 cucumbers, thinly sliced

·      Purple onion, very thinly sliced

·      A handful of chopped black olives

·      Goat cheese (optional)

·      Sliced roasted almonds (optional)

·      4 tablespoons extra virgin olive oil

·      1 tablespoon Dijon mustard

·      Salt and pepper to taste

Preparation:

Slice zucchini thinly and marinate for a while

Slice cucumber thinly

Slice the squash as thinly as you can, lengthwise – use a mandolin if you have one.

In a medium sealable container or bowl mix together the rice vinegar, salt and agave, add the sliced zucchini and set aside for at least an hour. You can also refrigerate for up to 2 days.

For the corn: if it’s very fresh and tasty cut the kernels from the cob with a knife. If the corn is not at its most prime cook the intact ears of corn in boiling water for 2 minutes before you remove the kernels.

In a large bowl, toss the arugula, corn, cucumbers, sliced onion and olives. Remove the zucchini from the marinade and add it to the bowl but keep the marinade for the dressing

Make the dressing: use a 1/3 cup the leftover marinade; add to it olive oil and mustard, stir well to combine, correct taste if necessary with salt and pepper.

Add the dressing to the salad, toss to combine, top with goat cheese and sliced almonds (optional) and serve.

Enjoy,

Dr. Ayala