Ingredients
For the Dressing:
1/4 c. extra virgin olive oil
3 T. balsamic vinegar
2 cloves garlic, minced
Salt and black pepper, to taste
Special Equipment: Spiralizer, mandoline, or vegetable peeler.
For the Salad:
2 large zucchini, ends trimmed
1 large ear sweet corn, kernels removed
1½ c. grape tomatoes, halved
1 large avocado, pit and skin removed, diced
¼ c. Feta cheese, crumbled
3 T. fresh basil, chopped
Salt and black pepper, to taste
Directions
- In a small bowl, whisk together the olive oil, vinegar, garlic, salt, and pepper until thoroughly combined. Set aside.
- Use a spiralizer, mandoline, or vegetable peeler to cut zucchini into noodles or thin strips. Place zucchini noodles in a colander and sprinkle with a little salt to remove excess water. Let sit for about 10 minutes, then remove and pat dry with paper towels to remove as much excess water as possible.
- In a large glass bowl, combine zucchini noodles, corn, tomatoes, avocado, Feta cheese, and fresh basil. Toss gently to combine and season with salt and pepper, to taste. Refrigerate for at least 30 minutes to chill. To serve, drizzle with dressing and toss gently to combine.
Makes 6 servings.
