Fresh Zucchini and Rucola Salad

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This beautiful, end of summer salad is just what you were looking for.

It’s simple – ingredients can be swapped out.

It’s malleable – side dish or a veggie main course.

It also counts as a pantry raid recipe because it was prepared with several ingredients that would have gone bad if we didn’t eat them NOW.

The potatoes, for example, were carried home from a meal I couldn’t finish at a restaurant.  The rucola, not rotten, was pretty wilted and dry.

The red onion was the last and smallest little guy, and the tomato had just a few slices taken off of it for a sandwich the previous day.

Tonight we are having a grilled sumac chicken, and this fresh salad is going to be superb.  There is a bit of heat on the chicken, and the char from the barbeque will pair for well with this fresh and light side.

Zucchini and Rucola Salad

1 C zucchini, chopped

1 small can sweet corn

1 clove garlic, minced

1 medium red tomato, chopped

handful rucola

1 C roasted potato, chopped

fresh squeezed lemon juice, olive oil, Maldon salt, fresh ground pepper

Combine all ingredients in a glass bowl.  Squeeze fresh lemon juice over the top and drizzle olive oil.

Stir.

Add salt and pepper, stir, Cover and refrigerate until ready to serve.

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