Zoodle & Grilled Corn Salad
Zucchini noodles and grilled corn dressed in a cilantro lime dressing for the perfect make ahead summer salad.
Servings: 4 servings
Ingredients
- 2 medium zucchini spiralized
- 6-8 grape tomatoes sliced in half
- 1-2 grilled corn on the cobs cooled
- ¼ large red onion sliced
- optional toppings:
- shaved parmesan cheese
- 1 ½ tbsp. capers
- Cilantro lime dressing ingredients:
- 3 cloves garlic
- handful of fresh cilantro
- juice of 1 lime about ¼ cup
- 2 tsp. balsamic vinegar
- ¼ cup olive oil
Instructions
- Rinse zucchini and slice off ends.
- I used thin spiral blade for the noodles.
- Set aside in colander as they will release some liquid.
- Meanwhile cut up grape tomatoes, slice kernels off corn cob and slice red onion.
- And if using parmesan shave about ¼ cup.
- For the Cilantro lime dressing I used a food processor*
- Place garlic cloves, cilantro, lime juice, vinegar, olive oil, salt & pepper to taste and pulse till combined.
- To make the salad, pat dry the zucchini noodles and place in large salad bowl.
- Add tomatoes, grilled corn, red onion, and optional capers.
- Top with cilantro lime dressing and mix well.
- Cover and store in fridge till ready to serve.
- Top with optional parmesan when serving.
Notes
* you could also use a blender for the salad dressing
you can serve immediately but it develops more flavor if allowed to sit several hours in the fridge before serving.
you can serve immediately but it develops more flavor if allowed to sit several hours in the fridge before serving.