Ingredients

• Salad:
• 4 medium zucchini, summer squash or a combination thereof
• Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil
• salt and pepper to taste
• 2 ears corn, unhusked
• 2 avocado

Dressing:

• 1/2 cup packed cilantro leaves
• 1/4 cup Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil
• juice of half a lime
• 2 tbsp apple cider vinegar
• 2 cloves garlic
• 1/4 tsp Dave’s Chipotle Powder
• salt and pepper to taste

Instructions:

Preheat gas or charcoal grill.

• Cut zucchini lengthwise into 1/2 inch thick slices and brush both sides with Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil. Sprinkle with salt and pepper
• Soak corn in its husk in large container of water for 10 minutes. Remove from water and shake off excess.
• Place zucchini slices and corn directly on grill. For zucchini, grill a few minutes on each side, until slices are tender and have grill marks. Remove and let cool. For corn, grill 15-20 minutes, turning every few minutes to cook all sides, until husk is charred all over. Remove and let cool.
• Chop cooled zucchini into 1/2 inch pieces. Husk corn and use a sharp knife to remove kernels from cob. Chop avocados into 1/2 inch pieces. Mix vegetables in a medium bowl.
• For the dressing, combine all ingredients in a blender and process until smooth and well combined. Pour dressing over vegetables and toss to combine. Refrigerate salad until chilled.