Zucchini Summer Salad with Toby’s Honey Mustard Dressing & Dip
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 Minutes
- Serves: 2-4
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- 2 medium zucchinis
- 3 ears of corn
- 1 cup red onion, chopped
- 1/2 cup goat cheese, crumbles
- 2 cups cherry tomatoes, halved
- 2 avocados, sliced
- 1/2 cup fresh parsley, chopped
- Toby’s Honey Mustard Dressing & Dip
Gather all of the ingredients. Start by shredding or running the zucchini through a spiralizer, then cut zucchini noodles to desired length.
Heat up a large pot of water to boiling. Add in the corn and let them boil for about 5 minutes, or until the kernels become tender and bright yellow. Remove the corn from the water and let them cool before removing the corn kernels from the cob. Optionally, after boiling you can roast the kernels in cooking oil with a bit of salt and pepper to get a charred flavor.
Divide up the ingredients evenly between 2 to 4 medium sized bowls. Add in the zucchini noodles, the halved cherry tomatoes, the corn kernels, chopped onions, fresh parsley, and goat cheese crumbles. To finish off your salad, drizzle over it with Toby’s Honey Mustard Dressing & Dip to taste. Serve and Enjoy your Zucchini Summer Salad!