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

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.