Charred Corn and Smashed Cucumber Salad with Creamy Scallion Dressing

Ingredients

• 2 cucumbers (smashed and salted)
• 2 ears corn (shucked for grilling)
• 1 bunch scallions (for grilling and dressing base)
• 2 cloves garlic (toasted)
• 0.25 cup pumpkin seeds (for creaminess and nutrients)
• 2 tbsp citrus juice (lemon or lime)
• 2 tbsp olive oil
• salt (to taste for cucumbers and dressing)
• black pepper (to taste)

Steps

1. 1

   Prepare the cucumbers by smashing them with a heavy object (like a rolling pin or the side of a knife) to create craggy edges. Sprinkle with salt and let sit to remove excess moisture.

2. 2

   Lightly grill the corn ears and the scallions until they are charred and the corn is sweet and smoky.

3. 3

   Remove the corn kernels from the cob and set aside.

4. 4

   In a blender or food processor, combine the charred scallions, toasted garlic, pumpkin seeds, citrus juice, and olive oil.

5. 5

   Season the dressing with salt and pepper, then blend until creamy.

6. 6

   In a large bowl, toss the smashed cucumbers and charred corn kernels with the creamy scallion dressing until well coated.

Notes

The author emphasizes that smashing the cucumbers creates more surface area for the dressing to cling to. Pumpkin seeds are used as a dairy-free base for the creamy dressing, providing iron and magnesium.

Nutrition per serving

• salad
• vegetarian
• vegan
• gluten-free
• grilled
• summer
• healthy
• side dish