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.