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Zoodle Salad with Corn, Cherry Tomatoes and Mozzerella

August 7, 2017 By Liza Cannata Leave a Comment

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I have a handful of family and friends that I am constantly sharing recipes with.  In fact, one of the reasons I started this blog is to have a database of all these tried and true recipes.  One of my oldest and best friends sent me this recipe (I think originally from Goop) and it quickly became a summer staple.  Everything about it is delicious; the fresh zucchini noodles, sweet corn and tomatoes, and creamy mozzarella all tossed in a green mint and basil dressing.   Since August is only halfway through, I thought you’d have a few more weeks to enjoy one of Summer’s finest salads.

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Zoodle Salad with Corn, Cherry Tomatoes and Mozzerella
 
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Author: Liza Cannata, adapted from goop
Ingredients
  • For the salad:
  • 2 medium zucchinis, spiralized
  • 1 pint cherry tomatoes, halved
  • kernals from 2 ears of boiled or grilled corn
  • 10-12 cherry sized mozzerella balls, cut in half
  • For the dressing:
  • ¼ cup packed baby arugla leaves
  • ¼ cup packed mint leaves
  • ¼ cup packed basil leaves
  • 2 scallions, white and light green parts, thinly sliced
  • 1 teaspoon honey
  • juice from one lime
  • ¼ cup olive oil
  • ½ teaspoon salt
  • freshly ground pepper
Instructions
  1. To make the dressing, combine all the ingredients in a food processor and run until smooth.
  2. Place all the salad ingredients in a medium bowl.
  3. Toss desired amount of dressing on salad and season with salt and pepper.
3.4.3177

 

Filed Under: All Recipes, gluten-free, Gluten-free, Paleo, Salad, Side dish Tagged With: pesto zoodles, summer, summer salad, zoodles, zucchini noodles

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Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

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