A Recipe for Summer’s Bounty

The Pacific Northwest has been blessed with a run of sunny, warm days. Evidence of this glorious weather is everywhere we look: sunburned shoulders, river floats, street fairs, apparent quadrupling of Portland’s population, and the reminder that Mount Hood stands quite close to the city. Perhaps the best indication is in the soil, as heat-loving produce springs to life.

While thrilling, many gardeners find themselves buried in one notoriously plentiful summer vegetable: zucchini. Backyard gardeners are forever looking for creative ways to keep the overabundance of zucchini from becoming compost (or from burdening the neighbors).

With their tender skins and satisfying pasta-like bite, thinly sliced raw zucchini and summer squash make a vibrant summer salad.  The “noodles” absorb the tart lime juice dressing, making this a refreshing way to whittle away at the prolific summer crop without having to stand over the stove or turn on the oven.

 

The addition of creamy avocado, sweet corn, and feta cheese, elevate this salad to meal status.

 

This recipe was a favorite in our Summer Bounty cooking class. Enjoy while the season remains!

 

ZUCCHINI RIBBON SALAD

(Adapted from twopeasintheirpod.com)

Makes 4-6 servings

INGREDIENTS

2 Tbs olive oil

2 Tbs freshly squeezed lime juice

½ tsp lime zest

Salt and pepper, to taste

2 medium zucchini

2 medium yellow squash

2 ears cooked sweet corn

¼ cup chopped fresh cilantro

¼ red onion, sliced 
(optional)

2 medium ripe avocados, peeled, pitted, and sliced

½ cup feta cheese, crumbled

Sea salt, to taste

Freshly ground black pepper

 

PROCEDURE

1. In a large bowl, whisk the olive oil, lime juice and lime zest together. Season with salt and pepper, to taste.
2. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center of the zucchini, turn the squash over and slice from the other side until you get to the center again.
3. Boil shucked ears of corn for 3 minutes. Cut the sweet corn kernels off of the cob, cutting close to the cob. Add sweet corn, cilantro, red onion, and avocado slices to the squash ribbons. Pour olive oil and lime dressing over salad and toss until coated.
4. Serve topped with feta.