Zucchini & Charred Corn Salad

with Avocado, Chickpeas & Feta

Easy | 20 min

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Contains: Milk and Sulphites.

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Zucchini Julienne
Grape Tomatoes
Red Pepper Flakes
Fresh Basil
Red Onion Diced 3/8"
Frozen Corn Niblets
Liquid Honey
Canned Chickpeas
White Wine Vinegar
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 865
Fat 54g
Protein 27g
Carbohydrates 77g

Cooking Directions


Prepare Ingredients

Wash tomatoes, basil, and lemon. Cut tomatoes in half. Pick and finely slice basil leaves. Zest lemon and cut in half. Cut avocado in half, remove pit, and slice. Drain and rinse lentils.


Prepare Dressing + Salad

In a large bowl, whisk together white wine vinegar, honey, lemon juice to taste, half of the basil, and 2 tbsp. (4 tbsp. for 4 servings) olive oi. Season to taste with salt and pepper. Mix in lentils and cherry tomatoes.


Char Corn

Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil in a large skillet over high. Add corn and cook for 3-4 minutes, stirring often until corn starts to char. Add onions,  garlic, and lemon zest. Cook for about 2 minutes until onions are tender. Turn off heat and stir in zucchini. Season with salt and red pepper flakes to taste.



Add cooked vegetables to mixing bowl. Stir to mix dressing evenly. Season to taste with salt if needed.



Divide salad into serving bowls. Top with crumbled feta and remaining basil. Add sliced avocado. Enjoy!

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