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–+ servings
Nicole Grace

Roasted Zucchini and Corn Salad with Green Goddess Dressing to Delight Your Taste Buds!

A refreshing and flavorful Roasted Zucchini and Corn Salad topped with a creamy Green Goddess Dressing, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis diced
  • 1 cup corn kernels fresh or frozen
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup fresh parsley chopped
  • 1 avocado diced
For the Green Goddess Dressing:
  • 1/2 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 clove garlic minced
  • 1 tablespoon fresh chives chopped
  • 1 tablespoon fresh dill chopped
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the diced zucchini and corn. Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat evenly.
  3. Spread the zucchini and corn mixture on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the zucchini is tender and slightly caramelized.
  4. While the vegetables are roasting, prepare the Green Goddess dressing. In a medium bowl, whisk together Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, minced garlic, chives, dill, salt, and pepper until smooth and well combined.
  5. Once the zucchini and corn are done roasting, remove them from the oven and let them cool slightly.
  6. In a large serving bowl, combine the roasted zucchini and corn, cherry tomatoes, red onion, basil, parsley, and avocado. Drizzle with the Green Goddess dressing and toss gently to combine.
  7. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 10mgSodium: 200mgFiber: 4gSugar: 3g

Notes

  • For added crunch, consider topping the salad with toasted pumpkin seeds or walnuts before serving.
  • Substitute the Greek yogurt with a dairy-free alternative for a vegan version of the dressing.

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