Makes 6 servings
Ingredients
Dressing:
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1/4 teaspoon salt
- Large pinch granulated sugar
- Large pinch cayenne pepper (or to taste)
Salad
- 1/4 red onion, thinly sliced
- 1 pound zucchini (3 small or 2 medium)
- Olive oil
- 2 ears corn
- 1 large Hass avocado
- Salt
- 1/4 cup toasted shelled pumpkin seeds (if yours are raw, toss them with a drizzle of olive oil and toast in a skillet or toaster oven until lightly colored and beginning to pop)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons cotija cheese, crumbled (you can substitute añejo or a dry feta)
Instructions
To make dressing: Mix all dressing ingredients together and adjust seasonings to taste.
To make salad: Place the sliced onions in the dressing (so they have a chance to lightly pickle) and set aside.
Preheat grill to medium-high (see note). Slice the zucchini(s) in half and brush lightly with oil. Grill the zucchini halves for 3 to 4 minutes per side, or until tender but not mushy. While the zucchini is grilling grill the corn, turning every 2 to 3 minutes until some of the kernels are slightly charred and the corn is hot. Let cool for a few minutes. Slice the zucchini halves into bite-size pieces and place in the center of a serving bowl.
Pit and peel the avocado, and slice into eighths. Fan the slices around the edge of the serving bowl.
Sprinkle the zucchini and avocado with a light dusting of salt. Shave the corn off the cob and scatter over the zucchini.
Using a fork, remove the onions from the dressing, and scatter on top of the corn. Top with the pumpkin seeds, cilantro and cheese. Stir the dressing, pour over the salad and serve.
Note: To check grill temperature, count the seconds you can hold your hand, palm side down, 2 to 3 inches above the rack, until it feels uncomfortable: 3 seconds for medium-hot.