Citrus-Infused Zucchini Salad

3 cups julienne-cut zucchini
1-1/2 cups fresh corn kernels (about 3 ears)
10 Kalamata olives, sliced
3 tablespoons of finely chopped chives
3 tablespoons of finely chopped basil
Toss all salad ingredients in a bowl. 

Citrus vinaigrette:
4 tablespoons of fresh orange juice
2 tablespoons of fresh lime juice
2 teaspoons of maple syrup
2 tablespoons of extra virgin olive oil
1 teaspoon of white wine vinegar
Sea salt and freshly ground pepper
Combine all vinaigrette ingredients and blend.  Add vinaigrette to salad and toss well.  Chill until ready to serve.
When you need to serve a new and different dish at a picnic and when your supply of zucchini is at its maximum, this salad is the perfect choice!

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