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Grilled Corn and Zucchini Salad with Shrimp and Kale Pistachio Pesto

This grilled corn and zucchini salad is SO summery and easy to prepare! It's topped with lemony shrimp and a super flavorful kale pistachio pesto!

Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 2
Author Molly | Spices in My DNA


For the salad

  • 3 ears corn, grilled
  • 2 medium/large zucchini
  • 1/2 pound large shrimp, peeled and deveined
  • zest of ½ a lemon
  • squeeze of lemon juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • extra chopped basil for serving

For the pesto

  • 1 cup packed fresh basil
  • 1 cup chopped packed kale (I used lacinato/tuscan/dinosaur kale)
  • 1/2 cup packed flat leaf parsley
  • juice of ½ a lemon
  • 2 cloves garlic, chopped
  • 1/3 cup shelled salted roasted pistachios
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Make the pesto. Add basil, kale, parsley, lemon juice, garlic, pistachios, parmesan cheese, and salt and pepper to a food processor. Pulse until mixture is finely chopped. With the processor running, stream in the olive oil and purée until smooth. Season to taste with additional salt and pepper if needed.

  2. Shave the zucchini into ribbons using a vegetable peeler, stopping once you get to the seedier "core". I save this part to sauté or roast or freeze for smoothies! Add zucchini ribbons to a medium bowl.

  3. Add shrimp to a medium bowl and add lemon zest, lemon juice, olive oil, salt and pepper. Toss to coat. Heat a skillet to medium/high heat and add the shrimp. Cook for a minute or two per side, depending on the size of your shrimp. Once finished cooking, add a spoonful of pesto and toss to coat. Remove from heat.

  4. Add the grilled corn to the zucchini as well as a few tablespoons of pesto. Toss to combine. Serve with the shrimp and extra pesto and chopped basil for serving!