Zoodle, Corn & Tomato SaladJul 12, 2021
Zoodles are one of those inventions of the past 5 years that at first seem bizarre, but once you understand their versatility, you’ll be forever changed for the better. I often enjoy them sautéed with a tomato sauce or vegan pesto and a protein for easy weeknight meals, but they’re also wonderful raw in salads such as this one!
If you’re looking for a way to embrace zoodles yourself, this is the time of year to give them a try, as zucchini is in peak season! Actually, so are the other ingredients in this simple, delicious Zoodle, Tomato & Corn Salad. The perfect way to get in the summer spirit!
Not only does embracing seasonal ingredients make every meal tastier and more interesting, but it’s actually better for our health, community and environment. You can check out my The Grocery Hack That Will Keep You Healthier All Year Long blog post to dive into all of the details.
Additionally, this recipe is a keeper because it requires absolutely no “cooking” at all. So you’re safe from turning on the oven, which is always a bonus when it’s sweltering in Austin.
For the zoodles, you can buy them prepared at the grocery store – I often use the brand Cece’s Veggie Co. OR I recommend investing in a spiralizer to make them at home. It actually ends up being much less expensive over time as the packaged ones are crazy expensive for what they are. Here is the spiralizer I use!
You’ll just simply chop and prepare the other ingredients, and toss it all in a simple lemon juice and olive oil dressing. That’s it! Sounds almost too good to be true, right?
This summer salad epitomizes the idea of “eat the rainbow”. Not only is it incredibly refreshing, but it’s also packed full of vitamins, minerals, fiber and healthy fats to keep you fueled and happy.
As always, give me a shout out of you make this for yourself!
- 1 large zucchini (or 2 small), spiralized (~ one package of CeCe's Veggie Noodle Co. Zoodles)
- 1 cup corn, steamed (I used frozen & cooked according to package directions)
- 1 pt cherry tomatoes, halved
- ½ English cucumber, diced
- 1 medium ripe avocado, diced
- ½ cup cilantro, chopped (more to taste)
- 3 tsp extra virgin olive oil
- juice of one lemon
- salt & pepper to taste
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