Roasted Zucchini & Corn Salad with Green Goddess Dressing
This vibrant salad features smoky roasted zucchini and sweet corn tossed with fresh herbs, cherry tomatoes, and a creamy, herby green goddess dressing. It’s hearty enough to enjoy as a light meal but also makes a perfect side dish for grilled meats or Mediterranean-style mains.
⏱ Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
For the salad:
2 medium zucchinis, sliced into half-moons
2 ears corn on the cob (or 1 ½ cups frozen corn, thawed)
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
2 tbsp olive oil
Salt & black pepper, to taste
2 tbsp toasted pumpkin seeds or sunflower seeds (optional, for crunch)
Fresh herbs (basil, parsley, or mint) for garnish
For the Green Goddess Dressing:
½ cup Greek yogurt (or sour cream for richer taste)
¼ cup mayonnaise (optional, for creaminess)
2 tbsp olive oil
2 tbsp lemon juice (plus zest)
1 small avocado (optional, for extra creaminess)
1 clove garlic
2 tbsp fresh parsley
2 tbsp fresh basil
2 tbsp fresh chives
1 tbsp tarragon or dill (optional)
Salt & pepper, to taste
Instructions
1. Roast vegetables:
Preheat oven to 425°F (220°C). Place zucchini and corn on a baking sheet. Drizzle with olive oil, season with salt & pepper, toss to coat.
Roast for 18–20 minutes, flipping halfway, until zucchini is golden and corn is slightly charred.
If using corn on the cob, slice kernels off once cool.
2. Make dressing:
In a blender/food processor, combine yogurt, mayo, olive oil, lemon juice/zest, avocado, garlic, and all herbs. Blend until smooth and creamy. Season with salt & pepper.
3. Assemble salad:
In a large bowl, combine roasted zucchini, corn, cherry tomatoes, and red onion. Toss with a generous spoonful of green goddess dressing.
4. Garnish & serve:
Sprinkle with toasted seeds and fresh herbs. Serve chilled or at room temperature.
Notes & Tips
Add crumbled feta or goat cheese for tanginess.
For protein, mix in chickpeas or grilled chicken.
Can be prepped ahead: roast veggies and make dressing up to 1 day before, then toss together before serving.
Extra dressing keeps well in the fridge for 3–4 days.
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
A: Yes—use vegan mayo + plant-based yogurt for the dressing.
Q: Can I grill the veggies instead of roasting?
A: Absolutely! Grilling adds extra smoky flavor.
Q: How do I store leftovers?
A: Store salad in an airtight container in the fridge for up to 2 days (best eaten fresh).
Nutritional Information
Calories: ~280
Protein: 9 g
Carbs: 24 g
Fat: 17 g
Fiber: 5 g
Sodium: ~300 mg