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Charred Corn and Zucchini Salad


  • 1 ear yellow corn, shucked
  • 1 medium zucchini, sliced 1/2” thick
  • T tbsp preferred vegetable oil
  • 1 green onions, thinly sliced
  • 1 tbsp pinched fresh parsley
  • 1 tbsp minced fresh dill
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh lime juice
  • 1/2 tsp fine sea salt
  • 4 tbsp Treeline cream cheese
  • 6 Cauliflower Crackers of your choice

How To:

  1. Prepare a hot grill fire, preheat a gas grill on high heat for 10 minutes with lid closed, or preheat a grill pan or indoor grill until hot.
  2. Brush corn and zucchini slices lightly with avocado oil. Grill corn and zucchini, turning occasionally, until lightly charred all over. Transfer to a cutting board. When cool enough to handle, cut corn kernels from cob and finely chop zucchini.
  3. In a medium bowl stir together corn, zucchini, green onion, parsley, dill, lime juice, olive oil, and salt.
  4. To serve, spread cream cheese on each cauliflower cracker and top with zucchini salad mixture. Serve immediately.


This is Vegan and can be eaten as a Snack, for Breakfast or Lunch.

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