This post may contain affiliate links. If you buy something through one of these links, we may earn an affiliate commission – at no extra cost to you.
I have a zucchini growing in my garden right this very minute, pretty sure it’s ready to be picked today! I know exactly what I’m going to do with my zucchinis as they continue to grow, make this delicious summer zucchini noodle salad! I mean isn’t summer just amazing like that?! So many fresh vegetables to be devoured.
Zucchini noodles, or zoodles are a trend that has been around a while. With good reason too, I mean why not turn your zucchini into a noodle shape? It’s more fun to eat in a salad or to sub it with regular pasta. Healthy food, it just gets me.
If you don’t have a spiralizer you can use a julienne peeler, or even a vegetable peeler to make ribbons. BUT for the ultimate “pasta” like shape and feel for you zucchini noodles it’s so worth getting a spiralizer. Plus there are so many other veggies you can spiralize besides just zucchini (try my gluten free tuna noodle casserole with turnip noodles). If you are in the market for a spiralizer I highly recommend the Inspiaralizer. This is the second brand of spiralizers I have owned and I by far prefer the Inspiralizer.
What I love so much about this zucchini noodle salad is that there is no lettuce involved. Don’t get me wrong, I enjoy a good leafy green salad but sometimes it’s fun to make a healthy salad that doesn’t exactly feel like a salad. And friends, spiralizing your zucchini into spaghetti shaped noodles is just the way to do that!
Those zucchini noodles are tossed in a rich, creamy basil avocado sauce which is the perfect thickness for the zucchini noodles because they do release liquid as they sit. The sauce is thick enough to still cling to every nook and carnny of those zucchini noodles – THE BEST! Then we top this zucchini noodles salad with a few more summer fresh veggies: sliced grape tomatoes for juiciness, raw sweet corn cut right from the cob for crunch and sweetness, a can of quartered artichoke hearts for meatiness, and a little crumbled feta cheese on top for salty goodness. Simple, fresh summertime ingredients FTW!
Plus this zucchini noodle salad only takes 15 minutes to prepare and no cooking is involved – cheers to that! All you do is make that sauce in a food processor, lickety split. Then spiralize those zucchinis, cut up the tomatoes and the corn and dump some artichoke hearts on top! Just like that you have a beautiful, nutritious, and tasty salad.
This zucchini noodle salad is perfect for a side dish with some burgers, or fish, or steak, or chicken, or sandwiches, whatever you want. BUT Paul and I did devour this entire salad just the two of us and found it to be quite the satisfying vegetarian meal. There is about 22 grams of protein and 32 grams of fiber for two servings! Plants rock! Of course you can easily keep it vegan/dairy free by leaving off the feta cheese, this salad will still have plenty of amazing flavor!
Annnd be ready for zucchini noodle salad summertime goodness in a bowl in 3…..2…..1!
Summer Zucchini Noodle Salad with Creamy Basil Avocado Sauce
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2 as an entree, 4 as a side 1x
- Category: Salad, Side, Entree
- Cuisine: Vegetarian, Vegan, Dairy Free, Gluten Free
Description
This salad is packed with fresh summertime veggies. Zucchini noodles are the base, they are tossed in a basil avocado sauce and that is all topped with fresh corn, grape tomatoes, artichoke hearts, and feta cheese. This recipe is quick and easy to make. It is a great meal or a great side salad to any main dish or is filling enough as an entree.
Ingredients
- Creamy Basil Avocado Sauce
- 2 ripe avocados, flesh scooped out
- 1 cup packed fresh basil leaves
- Juice of 1 1/2 lemons
- 2 to 3 cloves garlic, minced
- 1 tablespoon water
- salt and pepper to taste
- red pepper flakes, to taste (optional)
- Salad
- 2 medium zucchinis, spiralized into spaghetti shaped noodles*
- 1 cup grape tomatoes, halved (or any kind of tomatoes you like will work)
- 2 ears of sweet corn (or sub frozen or canned corn if corn isn’t in season)
- 1 15 ounce can of quartered artichoke hearts
- Optional: 2 ounces feta cheese, crumbled
Instructions
- Make the creamy basil avocado sauce: To a food processor add all of the sauce ingredients. Blend until smooth and creamy. Taste and adjust seasoning as needed. The sauce should be thick, it will thin out a little once tossed with the zucchini noodles.
- Prep the veggies: Spiralize your zucchini noodles using a spiralizer. *If you don’t have a spiralizer you can make ribbons using a vegetable peeler or even a julienne peeler. However, I highly recommend using a spiralizer for the best noodle like feel and pretty appearance. Prep the remainder of your veggies as instructed above. For the ears of sweet corn: remove the husk and use a large cutting knife to slice the kernels from the cob.
- Assemble the salad: In a mixing bowl toss the zucchini noodles with the sauce until the noodles are well coated. Transfer the noodles to a serving bowl and top with the remaining vegetables and feta cheese. Serve immediately.
Notes
*For spiralizers I highly recommend the Inspiralizer. But there are many options out there.
We found this entire salad made a filling vegetarian dinner for 2. If you are serving this as a side dish it will serve 4. If you want to make the salad in smaller portions, make the sauce as is and only use half of it at a time. Along with one zucchini and half of the other veggies. The zucchini noodles re best when spiralized and eaten fresh.
Nutrition facts are based off of four servings. As you can see from the amount of protein and fiber, two servings of this salad can easily make a satisfying meal! Go Plants!!!
Leave a Reply