Broiled Summer Squash With Corn and Avocado Salad Recipe
Effortless prep brings out bold charred flavors and silky textures in each colorful bite.
Broiled Summer Squash With Corn and Avocado Salad
If you’re seeking a dish that celebrates the bounty of summer produce and bursts with color, flavor, and freshness, this broiled summer squash with corn and avocado salad is the answer. Perfect as a side for grilled meats, a vegetarian entrée, or a vibrant centerpiece for a potluck, this versatile salad is packed with roasted flavor, creamy avocado, and the sweet crunch of fresh corn. In this guide, we’ll explore its origins, key ingredients, step-by-step instructions, expert tips, and frequently asked questions, ensuring success every time you prepare this seasonal favorite.
Why You’ll Love This Recipe
- Peak seasonal produce: Summer squash and corn are at their best—sweet, juicy, and inexpensive.
- Quick and easy preparation: Broiling brings out deep, caramelized flavors in minutes, while keeping prep and clean-up minimal.
- Healthy and filling: Packed with nutrients, fiber, and healthy fats from avocado, this recipe suits a wide range of diets.
- Adaptable flavors: Add herbs, cheeses, or your favorite spices to customize the salad with what’s in your pantry or garden.
- Vegetarian and gluten-free: A satisfying dish for almost any guest at your table.
Understanding the Ingredients
Summer Squash
Summer squash includes zucchini and yellow squash, both of which are ideal for broiling due to their tender texture and mild sweetness. Look for squash that feel firm, heavy for their size, and have glossy skin free from blemishes or soft spots.
Fresh Corn
Using fresh corn on the cob is essential for this salad. The kernels are at their sweetest in summer, delivering an unbeatable crunch and pop. If you only have access to frozen corn, thaw and dry the kernels well before broiling.
Avocado
Avocado adds a creamy richness that balances the sweet, roasted vegetables. Choose ripe avocados that yield slightly to gentle pressure and have uniform color under the stem cap.
The Dressing
The salad comes together with a light, tangy dressing. A combination of fresh lemon juice, extra-virgin olive oil, salt, and pepper accentuates the natural flavors and keeps the dish light. For more punch, add a hint of chopped fresh herbs such as cilantro or basil, or a sprinkle of chili flakes.
Step-By-Step Preparation Guide
- Prepare the vegetables: Slice the summer squash into planks about 1/2-inch thick. Shuck the corn, then slice the kernels off the cobs.
- Broil the vegetables: Arrange the squash slices in a single layer on a foil-lined baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and broil until just charred and tender—about 8–10 minutes, flipping halfway. Similarly, spread the corn kernels on a second tray, drizzle with oil, season, and broil until caramelized (about 5 minutes), stirring once.
- Cool and chop: Allow broiled squash and corn to cool until comfortable to handle. Chop the squash into bite-size pieces.
- Mix the salad: In a large bowl, combine the chopped squash, broiled corn, diced avocado, and fresh herbs. Drizzle with lemon juice and olive oil. Toss gently to coat, seasoning with additional salt and pepper to taste.
- Serve: The salad is wonderful slightly warm, at room temperature, or chilled.
| Ingredient | Quantity | Notes |
|---|---|---|
| Summer squash | 1 lb (2 medium) | Zucchini, yellow squash, or a combination |
| Fresh corn | 2 ears | Shucked, kernels sliced off |
| Avocado | 1 large | Diced |
| Lemon juice | 2 tbsp | Freshly squeezed |
| Olive oil | 2 tbsp | Extra-virgin recommended |
| Salt and pepper | To taste | Preferably kosher salt, freshly ground pepper |
| Fresh herbs (optional) | 1/4 cup | Cilantro, basil, or mint, chopped |
Tips for Perfect Broiled Vegetables
- Towel dry for better browning: Before broiling, pat the squash and corn kernels dry to help them caramelize rather than steam.
- Use high heat: Set the broiler rack close to the heating element to achieve rapid browning.
- Space out the vegetables: Avoid crowding the tray—spread vegetables in a single, even layer to promote charring.
- Rotate the tray: To ensure even browning, rotate the tray halfway through broiling.
What others are reading
Expert Additions and Variations
- Cheese: Add crumbled feta or shaved Parmesan for extra richness and a salty edge.
- Spices: Toss vegetables in smoked paprika, cumin, or chili powder before broiling for more depth.
- More vegetables: Try adding broiled bell peppers, cherry tomatoes, or red onions for a heartier salad.
- Vegan protein: Stir in canned chickpeas, black beans, or toasted nuts for protein and texture.
Serving Suggestions
This salad complements a variety of dishes. Serve it alongside grilled chicken, steak, fish, or tofu. It also makes a colorful topping for grain bowls with farro or quinoa, or can be tucked into warm pita bread with a slather of hummus for a fresh vegetarian sandwich.
Storage and Make-Ahead Tips
- Make ahead: You can broil the vegetables and prepare the dressing up to a day ahead. Store separately and combine with avocado just before serving to avoid browning.
- Storing leftovers: Store the salad in an airtight container in the refrigerator for up to 2 days. Avocado may brown slightly but will remain tasty; spritz with extra lemon juice to help preserve color.
Nutritional Benefits
This salad is as nutritious as it is flavorful. Summer squash and corn are loaded with vitamins A and C, potassium, and fiber. Avocado adds heart-healthy monounsaturated fats, making the dish filling and wholesome. When dressed simply with lemon juice and olive oil, it can fit a wide range of healthy eating plans.
Frequently Asked Questions (FAQs)
Can I use different squash varieties?
Absolutely! Use any mix of zucchini, yellow squash, or even pattypan or delicata if available. Choose ones that are firm and have thin skin.
Can I grill the vegetables instead of broiling?
Yes, grilling adds smoky flavor and beautiful char. Simply brush the squash planks and corn with oil and grill over medium-high heat until golden.
What’s the best way to cut the squash?
Slice lengthwise into planks for even broiling, then cut into bite-size pieces once cooled. Keep pieces uniformly sized for consistent cooking.
Is this salad good cold?
Yes! It’s delicious at any temperature, making it perfect for picnic baskets and potlucks.
How can I make this dish vegan or dairy-free?
The base recipe is vegan and dairy-free. Add-ins like cheese are optional, and you’ll find plant-based protein suggestions above.
Recipe Recap
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4 (as a side), 2 (as a main)
Conclusion
This broiled summer squash with corn and avocado salad shines as a celebration of summer’s best produce. Fast to make, deeply flavorful, and packed with nutrition, it’s the kind of flexible recipe you’ll reach for again and again—whether you’re serving guests or just looking for a colorful way to enjoy the week’s farmer’s market haul. Don’t hesitate to customize it with extra veggies, a shower of fresh herbs, or your favorite cheese to make it your own.
Enjoy the easiest of summer meals—bright, fresh, and beautifully simple.
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