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