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Lemon Basil Zoodle Salad

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Time to break out your spiralizer and get to work on this epic dish. Let us first just prepare you for the best salad dressing ever. You will be licking your bowl and possibly drinking the dressing straight, this is no joke! Then combine your new favorite salad dressing with sprialized zucchinis, tomatoes, feta and toasted pine nuts and we are in business. It’s fresh, it’s healthy, it’s ridiculously good…you need to try it. What are you waiting for…get busy!

lemonbasilzoodle

Lemon Basil Zoodle Salad
 
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Serves: 4
Ingredients
For the Zoodle Salad:
  • 2 large zucchinis, spiralized
  • 1 C cherry tomatoes, halved
  • 1 avocado cut into ½ inch chunks
  • 3 oz feta cheese, crumbled
  • ¼ C loosely packed fresh basil, cut into strips
  • 2 Tbsp toasted pine nuts
  • S & P to taste
For the Lemon Basil Vinaigrette:
  • juice of 1 extra large lemon or 2 medium lemons
  • 1 clove garlic chopped
  • 1 C loosely packed fresh basil leaves
  • ¼ C 0% plain greek yogurt
  • 1½ Tbsp honey
  • ¼ C good quality olive oil
  • S & P to taste
Instructions
  1. Heat oil in large sautee pan over medium heat. Add fresh zucchini noodles "zoodles" and sautee for 5 minutes. Remove from pan and place in bowl. Add halved cherry tomatoes, avocado, feta, basil and toasted pine nuts.
For the Lemon Basil Vinaigrette:
  1. Add all ingredients except for olive oil into a blender or use an immersion blender. Blend until basil is thoroughly mixed. Slowly drizzle olive oil in the blender while the blender is running until combined. Add S & P to taste.
  2. Drizzle lemon basil vinaigrette over the zoodle salad. Season with S & P to taste.

Southwest Corn Salad with Honey Lime Vinagrette

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Nothing says summer like this delicious Southwest corn salad. It’s kind of embarrassing how excited we get for sweet summer corn. It’s almost like candy and there really isn’t anything better.  Just cook the corn by either steaming or boiling it. Once it’s cooled, the kernels can be removed simply by standing the corn upright in a large shallow bowl and cutting from the top down. Make it at least a couple hours before serving so the flavors have time to come together. It’s also delicious the next day! And the next day after that too!! This corn salad recipe is a staple in both of our houses and we get asked by friends to bring it to parties all the time! You are sure to be a hit at your next gathering with friends if you make this salad. Pair this Southwest corn salad with our Carne Asada with Fresh Pico de Gallo for a special Mexican themed meal.

southwestcornsalad

Southwest Corn Salad with Honey Lime Vinagrette
 
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Serves: 8
Ingredients
  • For the Corn Salad:
  • 4 ears corn - shucked
  • 1 15oz can black beans rinsed and drained
  • 1 C cherry tomatoes, halved
  • ¼ red onion sliced thin
  • ½ C cilantro, chopped
  • ⅓ C feta crumbled
  • S & P to taste
  • For the Honey Lime Vinaigrette:
  • juice of 2 large limes
  • 2 Tbsp honey
  • ⅓ C white balsamic vinegar
  • ¼ C good quality olive oil
Instructions
For the Corn Salad:
  1. Steam or boil corn for 5 minutes. Remove from heat. (For a thyme saving tip you can also steam in microwave - wrap corn individually in damp paper towel. Heat in microwave for 3-4 minutes until corn is cooked).
  2. Allow corn to cool thoroughly, remove corn from the cob.
  3. In a large mixing bowl combine all ingredients for salad and gently fold together. Set aside.
For the Honey Lime Vinaigrette:
  1. In a small bowl add all of the ingredients for the vinaigrette except for the olive oil. Slowly drizzle the olive oil while whisking.
  2. Drizzle the desired amount of vinaigrette over the corn salad and stir to distribute evenly. Can serve immediately or make 1 day in advanced.
This recipe makes more vinaigrette than you will need for the corn salad, store the remaining dressing in an airtight container in the refrigerator for up to 5 days.