Ingredients
- 1 carrot, cut into small cubes
- 1 tablespoon olive oil
- 1 (16 ounce) package frozen roasted corn (such as Trader Joe's)
- 1 small zucchini, quartered and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 stalk celery, diced
What Makes This Recipe So Good
Tips For Best Results
- Lightly toast the corn before mixing to add a smoky flavor.
- Add a squeeze of lime juice just before serving to keep the salad bright and tangy.
Step 1
Put the carrot in a microwave-safe bowl with about a cup of water. Microwave it on high for around a minute, just until it’s tender but still has a little crunch. Drain the water and set the carrot aside.
Step 2
Heat a tablespoon of oil in a skillet over medium-high heat. Toss in the corn and cook it for 3 to 5 minutes until it’s warmed through. Add the zucchini and keep cooking for another 2 to 3 minutes until it’s tender but not mushy. Once everything’s cooked, transfer the veggies to a large bowl and let them cool down a bit.
Step 3
While the veggies are cooling, whisk together the olive oil, honey, lemon juice, a splash of water, and a pinch of salt and pepper to make the dressing. Give it a good stir to combine everything.
Step 4
Finally, add the carrot, corn, zucchini, and celery to the dressing and mix it all together. You can pop the salad in the fridge for a while to chill or just serve it right away at room temperature.
