Mexican Zucchini Ribbon Salad

Ribbons of zucchini and yellow squash, tossed with Mexican-style corn, red onion, avocado, Mexican cheese, and cilantro. And that glossy vinaigrette? It’s a simple blend of fresh lime juice and olive oil, but it marries all the flavors, creating the perfect, refreshing salad.

When I served this dish, Luke said, "This is really amazing; tastes like guacamole." Music to my ears. And Luke had a friend over, and that kid asked for seconds, and then thirds. It's always a good sign when teenage boys ask for more zucchini.

This salad is elegant, easy, and there's no fancy gadget required - just a vegetable peeler!

Mexican Zucchini Ribbon Salad

Note: The zucchini and onion soften as you let the salad sit in the dressing, so for softer ribbons of summer squash, prepare the salad about 1 hour in advance (and up to 24 hours). Keep it stored in the refrigerator. 

2 tablespoons olive oil
2 tablespoons fresh lime juice
2 medium zucchini
1 medium yellow squash
11-ounce can Mexican corn, drained (called Mexicorn, it’s corn with red and green bell peppers)
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
Salt and ground black pepper to taste
1 ripe avocado, peeled, pitted and diced
1/4 cup crumbled cotija cheese

In a large bowl, whisk together the olive oil and lime juice.
Trim the ends of the zucchini and yellow squash. Using a vegetable peeler, shave the squash lengthwise into long, wide strips about 1/16-inch thick, turning the vegetable as needed and stopping when you get to the seedy center.
Transfer the zucchini and yellow squash ribbons to the bowl with the dressing and add the corn, red onion, and cilantro. Gently toss to coat everything with the dressing (use tongs or your hands). Season to taste with salt and pepper.
Transfer the salad to a serving bowl and top with the avocado and crumbled cotija cheese.
Serves 4