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Zoodle Salad with Grilled Corn and Cherry Tomatoes


Spiralized zucchini makes a great base for a packable salad. In this version we toss the zoodles with sweet cherry tomatoes, grilled corn, mozzarella cheese, and a vibrant fresh herb-and-arugula dressing.

Serves 4

for the dressing:

¼ cup baby arugula leaves

¼ cup mint leaves

¼ cup basil leaves

2 large scallions, thinly sliced

½ teaspoon honey or agave syrup

juice of 1 large lime

¼ cup olive oil

salt and pepper to taste

for the salad:

2 medium zucchini, spiralized

2 ears grilled yellow corn, kernels cut removed from the cob

16 cherry tomatoes, halved

4 small mozzarella balls, cut into ½-inch pieces

1. To make the dressing, combine first 5 ingredients in a blender or food processor and blitz until smooth. Season to taste with salt and pepper.

2. Pack up all the salad ingredients in a to-go container with dressing on the side, and toss together just before serving.