This zucchini and corn salad is summer on a plate! Effortlessly pretty and easy to throw together, this bold salad is my go-to for summer entertaining.
Preheat the grill to medium, and place the corn directly over the grates. Grill for about 15 minutes, or until the corn is slightly charred. Allow the corn to cool and slice the corn to remove kernels from the cob.
Prepare the vinaigrette by adding all ingredients to a high speed blender and blending to incorporate. Adjust to taste. I often add more lemon juice.
To assemble the salad, combine the arugula, shaved zucchini and herbs. Top with the corn kernels, goat cheese, jalapeños, and hazelnuts.
Drizzle with the cilantro mint vinaigrette, and top with aleppo or crushed pepper if using.