Zucchini noodle salad with tomatoes, corn, and basil
3
Points®
Total time: 47 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Visit your local farmer’s market to buy the freshest ingredients possible for this summer side.
Ingredients
Grape tomatoes
2 cup(s), halved
Extra virgin olive oil
1 Tbsp
Garlic
1 clove(s), crushed through garlic press
Kosher salt
¾ tsp
Crushed red pepper flakes
¼ tsp
Uncooked zucchini
1 pound(s), stem ends trimmed
Corn on the cob
2 ear(s), medium
Fresh basil
¼ cup(s), leaves only, packed, thinly sliced
Ricotta salata cheese
2 oz, thinly shaved
Instructions
1
In a large bowl, combine tomatoes, oil, garlic, salt and crushed red pepper; let stand until tomatoes get juicy, about 20 minutes.
2
Meanwhile, spiralize zucchini. Remove husks and silk from corn; cut off kernels.
3
Add zucchini, corn and basil to tomato mixture; toss to coat. Let stand until flavors are blended, about 2 minutes; sprinkle evenly with cheese.
4
Serving size: 1 1/4 cup salad mixture with 2 tbsp cheese
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