An exciting salad combining sweet grilled corn, creamy avocado, smoky zucchini and olives, finished with a bright lemon-herb dressing. This salad is packed with fiber & healthy fats. This is perfect to indulge as a light meal.
 Ingredients (2 Servings)
For Salad
- 1 medium zucchini, sliced into rounds or half-moons
- 1 cup cooked corn kernels
- 1 medium avocado, diced
- ½ cup cherry tomatoes, halved
- ¼ cup black or Kalamata olives, sliced
- 2 cups mixed greens or arugula
- 2 tbsp fresh parsley or cilantro, chopped
- 30 g feta cheese, crumbled (optional)
For Dressing
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp apple cider vinegar
- ½ tsp Dijon mustard
- ¼ tsp garlic powder
- Salt and freshly ground black pepper, to taste
- ½ tsp dried oregano
Step-by-Step Instructions
Step 1:Â Grill the zucchini
- Heat a grill pan or skillet over medium-high heat. Lightly brush the zucchini with a little olive oil and grill for 2–3 minutes per side, until tender with golden grill marks.
Step 2:Â Prepare the corn
- If using fresh corn, grill or boil until tender, then remove the kernels. If using canned corn, drain and rinse thoroughly.
Step 3:Â Make the dressing
- Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, oregano, salt and pepper.
Step 4:Â Assemble the salad
- Add mixed greens, grilled zucchini, corn, avocado, cherry tomatoes and olives to a large bowl.
Step 5:Â Add the finishing touches
- Drizzle with the dressing and gently toss to avoid crushing the avocado. Sprinkle with fresh herbs and optional feta.
Step 6:Â Â Serve
- Serve immediately while the zucchini is still slightly warm, or chill for 10–15 minutes for a refreshing cold salad.
Nutritional Information (Per Serving) (Approximate Values)
- Calories: ~ 300 kcal
- Protein: 7 g
- Carbohydrates: 29 g
- Fats: 19 g
- Fiber: 7 – 8 g
Nutrition values are estimates and can vary depending on the exact ingredients and brands used.
Glycemic Index (GI) Considerations
- Corn: Contains carbohydrates and has a moderate glycemic impact, but the portion is relatively small.
- Avocado: Very low in carbohydrates and rich in fiber and monounsaturated fats.
- Zucchini, leafy greens and tomatoes: Generally low-GI vegetables that add volume and fiber.
- Combining the corn with fiber, healthy fats and vegetables can help make the overall meal more balanced than eating corn alone.
Portion Control Tips
- Keep the serving to approximately 2 cups of prepared salad.
- Measure avocado rather than adding it freely—about ½ avocado per serving is a reasonable portion.
- Keep corn to approximately ½ cup per serving.
- If eating this as a main meal, pair it with a good protein source rather than simply increasing the corn or avocado.
