2 small to medium zucchini (quartered lengthwise and 00cut into thin slices)
2 medium ears of corn, kernels removed, or 1 1/2 cups 00frozen corn, thawed
1 pint grape tomatoes, halved lengthwise
1 medium Avocado from Mexico, peeled and diced
2 Tbsp. fresh basil, cut into ribbons
3 Tbsp. white wine vinegar
1/2 tsp. McCormick® Garlic Powder
1 Tbsp. Hannaford Extra Virgin Olive Oil 1
(5 oz.) Fresh Express® Spinach & Arugula
DirectionsIn a large bowl, combine zucchini, corn, tomatoes, avocado and basil.
In a small bowl, whisk together vinegar, garlic powder and olive oil.
Pour over zucchini mixture and toss to coat.
When ready to serve, toss zucchini mixture with spinach and arugula.
Dietitian's Tip: For a more elegant presentation, zucchini can be cut into long, wide ribbons using a vegetable peeler.