A light and hearty summer salad with grilled summer squash, corn, kale and a sunflower seed dressing.
Course Salad
Cuisine American
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 6servings
Calories 229
Author Annalise Sandberg
Ingredients
For the sunflower dressing:
⅓cuptoasted shelled sunflower seeds, see Note
½shallot, roughly chopped
1clovegarlic, roughly chopped
2tablespoonslemon juice
¼cupplain greek yogurt
¼cupwater
1tablespoonfresh dill
½teaspooncoarse salt, plus more to taste
⅓cupolive oil
For the salad:
2yellow squash, quartered lengthwise
2zucchini squash, quartered lengthwise
2ears corn
2tablespoonsolive oil
Salt and pepper
3cupskale, roughly chopped (I used baby kale)
1tablespoonfresh dill
1tablespoonsunflower seeds
Instructions
To make the dressing:
Add the sunflower seeds, shallot, garlic, lemon juice, yogurt, water, dill and salt to a food processor and pulse until just slightly chunky. With the processor running, add the olive oil. Taste and adjust seasoning as needed.
To assemble the salad:
Drizzle the yellow squash, zucchini squash, and corn with the olive oil and season with salt and pepper. Place on a grill over medium heat and cook until lightly charred on all sides, about 8-10 minutes.
Remove from the grill and let cool slightly. Roughly chop the squash and cut the corn kernels from the cob.
In a large bowl toss together the grilled squash, corn, kale, and some of the sunflower seed dressing. Top with the dill and sunflower seeds. Serve with additional dressing on the side. Store any leftovers in the fridge.
Notes
Note: You can toast the sunflower seeds in a small skillet set over medium low heat, stirring occasionally, about 5 minutes. Do not let burn. If you use salted sunflower seeds, reduce salt to 1/4 teaspoon or to taste.Recipe adapted from Food and Wine.