Description
Fresh, simple and fun! This easy zoodle salad will become a new summertime favorite you’ll want to make over and over again.
Ingredients
Scale
Per serving:
- 1 1/2 – 2 cups zucchini noodles (zoodles)
- About 1/4 cup tuna salad (canned tuna, flaked and mixed with mayo and a bit of mustard — or however you like to make it)
- 2 – 4 Tablespoons of chopped, sweet onion (optional)
- about 1/2 cup sweet corn, gently cooked until tender and cut off the cob (leftover corn works great … or use frozen, thawed)
- several sweet, ripe cherry tomatoes, halved
- a few slices of fresh, ripe avocado (about 1/4 of an avocado)
- 4 – 6 large fresh basil leaves, sliced into thin ribbons (chiffonade style)
- Lemon pepper
Instructions
- Put the zoodles and onion in your salad bowl and roughly toss with the tuna salad to coat the zoodles. It’s okay if there are occasional pockets of tuna salad amongst the zoodles.
- Strew the corn over and toss gently, then add bright bursts of red cherry tomatoes and a fan of avocado slices (or sprinkle with avocado chunks).
- Roll up the basil leaves together and slice into thin ribbons. Sprinkle over the salad. Top with lemon pepper and garnish with more fresh basil, if desired. Enjoy!
Notes
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