Zucchini Noodle Salad

Light and refreshing, you've going to love this zucchini noodle salad. Made with fresh zucchini noodles, tomatoes, corn, basil, and pine nuts for the perfect light vegan and gluten-free summer meal.

5 from 1 vote

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Cook Time: 15

Total Time: 15

Servings: people

Calories: 262kcal

Author: Sarah McMinn

Ingredients

2 medium zucchinis, spiralized
1 cup cherry tomatoes, halved
½ cup corn, fresh or canned
¼ cup toasted pinenuts
juice of 2 lemons
¼ cup basil, chopped
2 tbsp. vegan parmesan, optional
salt and pepper, to taste

US Customary - Metric

Instructions

Start by trimming the ends of each zucchini. Place them in your spiralizer and spiralize according to the manufacture's instructions.
Add 1 tablespoon of coconut oil (or cooking oil of choice) to a large skillet. Once the oil is hot, gently sauté the noodles for about 3-5 minutes, stirring occasionally, until they become soft and tender. Refrigerate to cool.
Toss with tomatoes, corn, pinenuts, and basil. Add lemon juice, salt and pepper, and vegan parmesan. Adjust to taste.
Serve immediately or wrap tightly in plastic wrap and place in the refrigerator until ready to serve.

Notes

Serving And Storing - Serve these noodles with fresh bread or vegan tomato soup. Once zucchini has been spiralized, it doesn’t last long. Leftover zucchini salad can be stored in an airtight container in the refrigerator for up to 24 hours.

Make in Advance - This meal can be made ahead 2-3 hours before serving. Keep noodles in the refrigerator until ready to serve.

Variations - Try swapping out zucchini noodles for beet, carrot, or sweet potato noodles. If you have questions on how to spiralize these vegetables, check out this guide to spiralizing any vegetable.

Nutrition