Zesty Corn-And-Squash Salad

• portions: 8 servings
• temps total: 2 hours 20 minutes

Ingrédients

2 Tbsp. fresh lime juice (from 2 limes)

2 Tbsp. chopped fresh cilantro, plus more for garnish

1 tsp. Dijon mustard

1/4 tsp. black pepper

1/8 tsp. cayenne pepper

11/2 tsp. kosher salt, divided

2 Tbsp. extra-virgin olive oil

1 3/4 cups fresh corn kernels (from 2 ears)

1 medium zucchini, thinly sliced (about 1 3/4 cups)

1 medium yellow squash, thinly sliced (about 13/4 cups)

1/4 cup chopped smoked almonds

Instructions

Whisk together lime juice, cilantro, mustard, black pepper, cayenne pepper, and 1 teaspoon of the salt in a large bowl until combined. Gradually whisk in oil until emulsified, about 30 seconds.

Sprinkle corn evenly over lime juice mixture (do not stir). Top with sliced zucchini and squash (do not stir). Cover and refrigerate at least 2 hours or up to 24 hours.

Toss together vegetables and dressing with remaining 1/2 teaspoon salt. Sprinkle with smoked almonds, and garnish with remaining cilantro just before serving.