A zucchini noodle salad perfect for summer barbecues, with spiralized zucchini, grilled corn and a zesty cilantro-lime dressing.
We’ve all been there: we’re invited to a summer potluck or barbecue and we’re scrambling at the last minute for something to bring. Instead of making the same pasta salad you always make, try this spiralized zucchini noodle salad, packed with all the summertime favorites: zucchini, grilled corn, tomatoes, and avocado!
If you haven’t tried cold zucchini noodle salads in the summertime, they’re your best friend – quick to prepare, refreshing, healthy, and most importantly, a great use of your spiralizer!
I’m so last minute, and I’m usually late to get togethers, because I’m frantically putting together something to bring over other than a bottle of wine. And yes, I cook for a living!
In recent years, I’ve learned that a) everybody wants to eat healthy at BBQs, but they don’t know how to do it flavorfully, b) time is of the essence in the summer and no one wants to spend too much time in the kitchen, and finally, c) zucchini noodles pretty much go with everything.
Seriously though on point C – toss raw zucchini noodles (yes, raw!) with basil pesto, a tomato basil dressing, romesco, or something zesty like this cilantro-lime dressing and they will taste delightful. It’s true! They really go with everything!
Don’t be turned off by raw zucchini – the longer the noodles sit in the dressing, the less crunchy they become! And, they travel well. It’s the warm sauces that are a little trickier, but here are some tips to avoid a watery zucchini noodle mess.
Now, if you can’t grill your own corn, no worries – just boil it! Or, if you’re really making this for a BBQ, bring the corn (BYOC?!) and ask the chef/host/hostess to grill it and you can slice it up and put it freshly into this salad!
Okay now tell me – am I overselling raw spiralized zucchini noodle salads?
Nutritional Information & Recipe