Zucchini Corn and Tomato Salad

Zucchini Corn and Tomato Salad

Difficulty
Easy
Preparation
10 minutes
Cooking time
0 minutes
Servings
4
1

Small Zucchini, thickly sliced

1 Pint

Heirloom cherry tomatoes, halved

1 Cup

Corn kernels (fresh or frozen)

Herb Dressing
½ Cup

Buttermilk made with a2 Milk® Whole (see below)

1 tsp

Dijon mustard

2 tsp

Fresh lemon juice

2 Tbsp

Fresh chopped basil (plus leaves for garnish)

½ tsp

Kosher salt

Buttermilk
½ Cup

a2 Milk® Whole

1 Tbsp

Fresh lemon juice

  1. To make the buttermilk, whisk together the whole milk and the lemon juice. Allow the mixture to thicken for 20 minutes.
  2. In a blender, combine the dressing ingredients and pulse until frothy and smooth.
  3. Pour the dressing in the bottom of a shallow bowl or a recessed plate.
  4. Arrange the cut vegetables on top of the dressing.
  5. Garnish with fresh basil as desired.
Calories130
130
Calories
10g
Protein
2.5g
Total Fat

Amount per serving% Daily Value*
Calories130
Total Fat 2.5g
Saturated Fat 1.58%
Cholesterol 10mg
Sodium 60mg3%
Total Carbohydrate 39g14%
Dietary Fibre 4g14%
Total Sugars 29g
Includes 3g Added Sugars
Protein6g
Vitamin D 1mcg6%
Calcium 192mg15%
Iron 0mg0%
Potassium 506mg10%
Milk
Allergens
Milk

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