Here’s a simple summer salad of zucchini noodles with fresh corn, embellished with bell pepper and dill. Zucchini noodles (AKA spiraled zucchini) are a fantastic substitute for pasta when you want to cut back on carbs or simply like the idea of incorporating more veggies into your meals.
If you don’t have a spiralizer, you can purchase zucchini noodles in the produce section of well-stocked supermarkets. It will be a bit more expensive that way, of course. You can also make zucchini ribbons by using a vegetable peeler, though that doesn’t result in quite the same “noodle-y” texture.
Since this is a perfect mid- to late summer dish, I highly recommend using fresh corn rather than frozen for its seasonal sweetness and crunch. But if you’re feeling lazy, by all means, make this with frozen corn kernels (thawed and lightly steamed).
This simple cold dish goes with many kinds of meals. I like pairing it with another salad, especially one with a protein element. To keep it simple, try serving it side by side with Super-Quick Two Bean Salad. Some fresh crusty bread would be a most welcome addition to the meal.
Here’s a simple summer salad of zucchini noodles with fresh corn, embellished with bell pepper and dill. If this dish stands for some time or is refrigerated, it can get a bit watery. If that happens, pour off the liquid and replenish with more vegan mayo. Adjust the lemon or lime juice as well.Zucchini Noodles with Fresh Corn
Ingredients
Instructions
Notes
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