I have a zucchini ready to pick from my garden right now, and I can’t wait to turn it into this summer zucchini noodle salad. Summer is the best time for fresh vegetables, and this salad makes the most of them.
Zucchini noodles, or “zoodles,” are a simple, satisfying alternative to pasta. They’re fun to eat in salads and make a light, healthy base for many dishes. If you don’t own a spiralizer, a julienne peeler or a regular vegetable peeler will make attractive ribbons. For a true noodle texture, though, a spiralizer is worth the investment — many vegetables work well in one.
What I love about this salad is there’s no lettuce — the zucchini noodles become the star. They’re tossed in a creamy basil avocado sauce that’s thick enough to cling to the noodles but will loosen slightly as the salad sits. The result is a silky coating that makes every bite flavorful.
The salad is finished with bright summer toppings: halved grape tomatoes for juiciness, sweet corn cut right from the cob for crunch and sweetness, canned quartered artichoke hearts for heartiness, and a sprinkle of crumbled feta for a salty contrast. These simple, fresh ingredients combine into a vibrant dish that’s easy to prepare.
This recipe takes just 15 minutes and requires no cooking. Blend the sauce until smooth, spiralize the zucchinis, halve the tomatoes, cut the corn from the cob, and drain the artichokes. Toss the noodles with the sauce, top with the vegetables and feta, and serve — it’s that quick.
This salad works as a side with burgers, fish, steak, chicken, or sandwiches, yet it’s also filling enough to serve as a vegetarian main for two. It’s high in fiber and packs a good amount of plant-based protein; omit the feta to keep it vegan and dairy-free — the flavor remains excellent.
Description
This refreshing summer salad centers on zucchini noodles tossed in a creamy basil avocado sauce and finished with fresh corn, grape tomatoes, artichoke hearts, and optional feta. Ready in about 15 minutes, it’s an easy, flavorful dish that can be served as a main or a side. Vegetarian, can be made vegan and gluten free.
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 noodles*
- 1 cup grape tomatoes, halved (or your favorite tomato)
- 2 ears sweet corn, kernels removed (or frozen/canned)
- 1 (15-ounce) can quartered artichoke hearts, drained
- Optional: 2 ounces feta cheese, crumbled
Instructions
- Make the sauce: Place all sauce ingredients in a food processor and blend until smooth and creamy. Taste and adjust seasoning. The sauce should be thick so it will cling to the zucchini noodles; it will loosen slightly when combined.
- Prep the vegetables: Spiralize the zucchinis. If you don’t have a spiralizer, use a julienne peeler or a regular vegetable peeler to create ribbons. Halve the tomatoes, cut the corn kernels from the cob, and drain the artichoke hearts.
- Assemble: In a mixing bowl, toss the zucchini noodles with the basil avocado sauce until well coated. Transfer to a serving bowl and top with tomatoes, corn, artichokes, and crumbled feta if using. Serve immediately.
Notes
*If you plan to make zucchini noodles often, a spiralizer gives the best texture and appearance, but peelers work fine in a pinch. This recipe serves two as a main or four as a side. If you want smaller portions, make the full sauce and use half at a time — the noodles are best when spiralized and eaten fresh.
Nutrition facts shown below are based on four servings. This salad offers a good balance of protein and fiber, making it a satisfying plant-forward meal.
