Bright and refreshing, this Cold Summer Zucchini Noodle Salad is a celebration of seasonal flavors, complete with smoky grilled corn, tangy lime, and juicy blueberries.
There’s something about summer that begs for light, vibrant dishes, and this cold summer zucchini noodle salad fits the bill perfectly. Zucchini noodles, or zoodles, have come a long way from being a trendy low-carb swap. They’ve become a staple in summer cuisine, lending their crisp texture and versatility to countless dishes.
This salad has roots in a love for fresh produce and simple yet unexpected combinations. Smoky grilled corn paired with sweet blueberries might sound unconventional, but these contrasting flavors are tied together beautifully with a honey-lime-basil vinaigrette. If you’ve never tried these ingredients together, you’re in for a delightful surprise.
Is This Cold Summer Zucchini Noodle Salad Healthy?
This salad offers a mix of fresh, wholesome ingredients. Zucchini noodles, corn, and blueberries provide vitamins, minerals, and fiber. Meanwhile, the dressing, made with honey, lime juice, a touch of heart-healthy olive oil, and fresh basil, is light and vibrant. Feta adds some calcium and protein.
To make this salad suitable for vegans, simply replace the honey with agave or maple syrup and use a plant-based feta.
Mastering The Art Of Zoodles
If you’ve ever been disappointed by soggy zucchini noodles, you’re not alone. The secret to creating crisp zoodles every time lies in a few simple but essential steps. After spiralizing the zucchini, sprinkle a small pinch of salt over them and let them rest in a colander for 10-15 minutes. This draws out excess moisture.
But don’t stop there! Squeeze the zoodles gently to remove more water, and then lay them on paper towels and use another top layer of paper towels to gently press out any remaining moisture. You can even repeat this step again with fresh paper towels. This extra effort ensures your salad stays light and crisp, allowing the vinaigrette to shine without being diluted by watery zoodles!
How To Make Ahead And Store
You can prepare the components ahead of time, but for best results, assemble the salad just before serving. The zoodles can be prepped and stored in an airtight container in the fridge with a paper towel to absorb moisture for up to 2 days. The dressing can be made and stored in the fridge for up to 1 week. We don’t recommend freezing your zoodles.
Serving Suggestions
Enjoy this vibrant dish at your next gathering or savor it solo for a quick, refreshing dinner—it’s summer in a bowl! It pairs wonderfully with a flavorful Blackened Salmon, a summery plate of Lemon-Pepper Shrimp, or these Easy Homemade Sweet Potato Veggie Burgers. This cold summer zucchini noodle salad also makes a great side served with Vegetable Lasagne and some crusty bread.
Ingredients
For the salad
- 1 ear of fresh corn shucked
- 1/2 teaspoon olive oil
- 1 1/2 pounds zucchini (about 2 large), spiralized with blade b
- Sea salt
- 1 1/2 ounces feta cheese crumbled
- 1/2 cup blueberries
For the dressing:
- 2 tablespoons + 1/2 teaspoon fresh lime juice (1 large juicy lime)
- 1 tablespoon honey
- 1/3 cup basil very tightly packed
- 1/4 teaspoon sea salt
- 4 teaspoons olive oil
Instructions
- Preheat your grill to high. Rub the corn with the oil. Grill until charred on all sides, about 20-25 minutes, rotating every 8-10 minutes. Set aside until cool enough to handle.
- Put the zucchini noodles in a strainer over a bowl and toss with a pinch of salt. Let them sit while the corn cooks, so they begin to release their water, tossing occasionally.
- Once the zoodles have drained, use two layers of paper towels to press out as much moisture as you possibly can. Cover the zucchini noodles with paper towel and gently press out even more moisture. It seems excessive, but it's key to a salad that isn't watery!
- Toss the zoodles with the feta cheese and blueberries in a large bowl. Using a sharp knife, cut the grilled corn kernels off the cobs and add to the zoodles.
- In a small food processor (mine is 3 cups) process the lime juice, honey, basil, and salt until smooth and combined. With the food processor running, stream in the oil until the dressing thickens slightly.
- Pour the dressing over the salad and toss to coat evenly.
- Refrigerate for at least 1 hour before serving, so the flavors develop.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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