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.
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.
Originally featured in Four Easy, Beach-Picnic-Ready Recipes