Author Notes
Inspired by Blissful Basil's Summer Squash Ribbon Salad. Simple, raw zucchini noodles come together with sweet red corn, cherry tomatoes and a cool avocado cilantro dressing for an easy weeknight salad that bundles up the flavors of summer in every bite. —Allison Walton
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Ingredients
- Zucchini Ribbon Salad
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1
medium zucchini
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2
ears sweet red corn
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2 cups
cherry tomatoes
- Avocado Cilantro Dressing
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1
avocado
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1/2 cup
fresh cilantro leaves
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1/2 cup
fresh spinach leaves
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1 tablespoon
fresh lime juice
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1 tablespoon
shelled hemp seeds
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1 tablespoon
extra virgin olive oil
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sea salt, to taste
Directions
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Place the zucchini in a spiralizer to create noodles (thin or thick setting depending on your preference). Place in a bowl and set aside.
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Place each ear of sweet red corn (tall side standing up) on a cutting board and use a knife to cut the kernels and set aside.
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Cut the cherry tomatoes in half and set aside.
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To make the avocado cilantro dressing, place all ingredients into a food processor until smooth. Taste and adjust as necessary.
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To plate, first place the zucchini noodles on the plate and then top with sweet red corn and cherry tomatoes. Drizzle with desired amount of dressing and garnish with cilantro or any other preferred ingredients.
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