Below is a quick recipe for a sweet, bright salad that I enjoy with asados or as a light meal of it’s own.
1 package bocconcini (mini fresh mozzarella balls, usually ~1lb)
2 medium carrots, grated
4 large zucchini, sliced in half lengthwise and shaved into semi-circles
1 ear fresh sweet corn, kernels removed (optional)
¼ cup minced herbs of your choice (e.g., dill, fennel fronds, parsley)
2 medium lemons, zested and juiced (separated)
3 tbsp olive oil
In a large bowl, whisk the lemon juice and olive oil until it has emulsified. Toss the vegetables in the bowl directly until the dressing is fully incorporated. Add salt, pepper, and lemon zest to your taste.