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Summer Zucchini Noodle Salad
4.8 from 27 votes

Summer Zucchini Noodle Salad

We love this fresh, simple, and healthy summer salad! It is perfect for using up your summer produce!

Prep Time
15 mins
Total Time
15 mins
Course: Side Dish, Main Course, Salad
Cuisine: American, International, Vegetarian, gluten-free

Ingredients

For the Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 clove garlic
  • black pepper to taste
  • salt to taste
For the Salad:
  • 2 zucchini ends trimmed, large
  • 1 sweet corn kernels removed, large ear
  • 1 1/2 cups grape tomatoes halved (I like to use red and yellow)
  • 1 avocado pit removed, peeled, and diced, large
  • 1/4 cup goat cheese crumbled
  • 3 tablespoons basil freshly chopped
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. First, make the dressing. In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper. Set aside.
  2. Use a spiralizer to make the zucchini noodles, according to manufacturer's instructions. Alternately, you can use a mandoline or vegetable peeler.
  3. In a large bowl, combine zucchini noodles, corn, tomatoes, avocado, goat cheese, and basil. Toss to combine. When ready to serve, drizzle dressing over salad and season with salt and pepper, to taste. Serve.