Zucchini & Grilled Corn Salad

Ingredients

• 2 ears of fresh corn
• 2 medium zucchini
• sliced cherry tomatoes
• 1 small ripe avocado, sliced into cubes
• ¼ cup very thinly sliced red onion
• small handful of mint or basil
• 1-2 tablespoons capers
• 2 tablespoons pine nuts
• big splash of olive oil
• juice of 1 lemon
• splash of sherry (or white wine) vinegar
• 1 garlic clove, crushed
• salt & pepper

Instructions

1. Heat a grill (or grill pan). Drizzle a bit of olive oil on the corn and grill, rotating every 3-4 minutes to char each side (as best as you can, it's ok if some is still raw - it makes for a nice balance of texture). Let cool, then slice the kernels off the cobb.
2. Meanwhile, whisk your dressing ingredients together, drop the crushed garlic in whole (you'll remove it later).
3. Use a regular vegetable peeler to peel the zucchini into long ribbon-shaped strips.
4. Toss together the corn, zucchini, tomatoes, avocado, red onion, mint, capers and pine nuts. Remove the garlic clove from your dressing. Drizzle dressing over the veggies & toss. Taste and adjust seasonings. For best flavor, let salad sit for 15 minutes or so before serving.