Zucchini Noodle Salad

Hello Salad Lovers!  We are on week 3 of Salad Days of Summer and I am really enjoying eating them all!  I haven’t been bored and I like using the leftover dressings on the green salad nights.  Which gets me to our first salad for week 3.

I had to get creative!  We have way too many salad ingredients!

I wanted to make a zucchini noodle salad – knowing they are abundant this time of year and using fresh ingredients is the best part of Summer.

Disclaimer.. we do not have a spiralizer..

Those of you that are making your own – that’s awesome. I do not have time for that, nor do I have a garden full of zucchinis.

Give me a cooking short cut and I will take it.

I am all about the store bought, already spiraled zucchini.  It is easy and just as good.  I went through our fridge and we had leftover fresh ears of white local corn, cherry tomatoes, celery, scallions, slivered almonds, basil, feta and blue cheese.  All perfect to throw together with the zoodles! I wish I had goat cheese.. and a ripe avocado…next time!

I eyeballed the ingredients and didn’t really do any measuring.  Although I put down in the recipe below what I used.

I made a lemon vinaigrette to toss over it and viola!  It was a crisp, crunchy, vibrant salad.  YUM!

Print Recipe

Zucchini Noodle Salad

Servings: 2 -4

Author: Ridgely

Ingredients

• 1 box of store bought Zoodles or 2 large Zucchini cur in a spiralizer
• 1 large ear sweet uncooked corn kernels removed
• 1 cups grape tomatoes halved I like to use red, orange and yellow
• 2 stalks celery diced
• 2 Scallions diced with green part
• 1/4 cup slivered almonds toasted
• 1/4 cup crumbled feta blue cheese or goat cheese
• 3 tablespoons freshly chopped basil
• 1/4 cup fresh lemon juice approx. juice of 1-2 lemons
• 3 tablespoons Olive Oil
• Kosher salt and freshly ground black pepper

Instructions

• First, make the dressing. In a small bowl,  whisk together the lemon juice, olive oil, dash of salt, and few grinds of pepper. Set aside.
• If you have fresh zucchini - Use a spiralizer to make the zucchini noodles, according to manufacturer's instructions.
• In a large bowl, combine zucchini noodles, corn, tomatoes, celery, scallions, and basil. Toss to combine.
• When ready to serve, drizzle dressing over salad and toss gently.
• Sprinkle cheese and toasted almonds,
• Serve.

Notes

Add any of your favorite vegetables - avocado would be nice.  Switch out the nuts for any you may have on hand.

Click here for more information on the Salad Days of Summer

Summer Zucchini Noodle Salad

Melon and Crispy Prosciutto Arugula Salad

Tomato, Peach, and Basil Salad

Chicken and Grape Pasta Salad with Poppy Seed Dressing

Farro and Kale Salad with Goat Cheese