Okay, I know I pushed the envelope a little yesterday with the chocolate sausage concoctions, so here is a really really really healthy antidote: a lickety-split fast warm salad of all fresh summer ingredients. This is another one that you can make start to finish in the time that your significant other is cooking the main course on the grill (we had chicken that my Southern darling grilled, sliced and topped with a quick honey mustard sauce).
But before I get into this quick little recipe, can we just pause for a second on the lovely little green bowl it is in? (Proud Mother Alert): my smart, beautiful, talented, black-belt wearing, honor-student of a daughter MADE that bowl in her ceramics class. Yes she did, and she brought it home to me, and usually it is sitting right here on my desk where I can admire it, but yesterday night it just seemed perfect to hold the little summer salad I had just made.
Did I mention that she is beautiful? My Emma.
Anyway, here is a quick and delicious little summer side dish that is the perfect healthy way to recover from too many chocolate sausage indulgences. (See yesterday's blog post. I still love them.)
CORN AND ZUCCHINI SALAD
Serves 4
- 1 zucchini, cut in half length-wise and sliced into quarters cross-wise
- 4 ears of corn, husked and kernels sliced off
- 1 tablespoon olive oil
- 1 clove chopped garlic
- Salt and fresh ground pepper
- 3/4 cup chopped fresh basil
1. Heat oil in skillet over medium high heat. Add zucchini and garlic and saute, stirring constantly, until zucchini is crisp-tender, about 2 minutes.
2. Add corn and cook 2-3 minutes more. Season to taste with salt and pepper.
3. Remove from heat. Stir in basil.
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