Summer Zucchini Noodle Salad

Why This Summer Zucchini Noodle Salad Is a Summertime Favorite

After that Brown Butter Zucchini Coffee Cake, I needed something healthy. This summer zucchini noodle salad is it. Caleb calls our spiralizer the “magic noodle tool” and he’s right. It turns plain zucchini into noodles in minutes, no cooking required. I toss them with tomatoes, avocado, sweet corn, basil, and goat cheese, then drizzle with a simple vinaigrette. If you have a garden, you probably have most of these ingredients. If not, the farmers market has you covered.

3 Reasons You’ll Love This Healthy Summer Salad

• No cooking required. On a hot summer day, that’s a win.
• Uses up that never-ending supply of summer zucchini in a fresh way.
• The combo of creamy avocado, sweet corn, tangy goat cheese, and fresh basil is pure summer.

Key Ingredients for This Vegetarian Zucchini Salad

• Zucchini: Look for firm, medium-sized zucchini (about 8 inches long). Larger ones tend to have more seeds and water, which can make the noodles soggy.
• Goat cheese: Adds a tangy, creamy element. If you’re not a fan, crumbled feta or queso fresco work well. For a dairy-free version, omit it or use a vegan alternative.
• White balsamic vinegar: Milder and slightly sweeter than regular balsamic. It lets the fresh vegetables shine. You can substitute with apple cider vinegar or champagne vinegar.

Kitchen Tools for Making Zucchini Noodles

• Spiralizer (or mandoline or vegetable peeler)
• Large mixing bowl
• Small bowl for dressing
• Sharp knife and cutting board

Tips for Making the Best Zucchini Noodles

For the best zucchini noodles, choose firm, medium-sized zucchini. Large ones can be watery and seedy. Spiralize them just before serving, or if you prep ahead, store the noodles in a colander in the fridge and pat them dry before using. Dress the salad only when you’re ready to eat. The vinaigrette will draw out moisture from the zucchini, so waiting keeps the noodles crisp.

To remove corn kernels from the cob, stand the ear on its end and cut straight down with a sharp knife. A bundt pan works well to catch the kernels, but a cutting board is fine.

Expert Tips for a Perfect Zucchini Salad

When making the dressing, let the minced garlic sit in the vinegar for a few minutes before whisking in the oil. This mellows the raw garlic bite. Taste the dressing and adjust salt and pepper. White balsamic vinegar is milder than regular balsamic, so it won’t overpower the fresh vegetables. If you don’t have a spiralizer, a mandoline or vegetable peeler works. Use the peeler to create long ribbons, then stack and slice them into thin strips.

Make-Ahead Tips for Summer Zucchini Noodle Salad

If you want to get a head start, spiralize the zucchini up to a day ahead. Place the noodles in a colander set over a bowl, cover with a damp paper towel, and refrigerate. Pat them dry before using. You can also cut the corn off the cob, halve the tomatoes, and make the dressing up to a day in advance. Store the dressing in a jar at room temperature (if using olive oil, it will solidify in the fridge, so let it come to room temp and shake before using). Combine everything just before serving for the best texture.

Summer Zucchini Noodle Salad Variations to Try

To add protein, toss in grilled chicken, shrimp, or canned chickpeas. For a vegan version, skip the goat cheese and add toasted almonds or sunflower seeds instead. If you like heat, add a pinch of red pepper flakes to the dressing. Swap the basil for mint or cilantro for a different flavor. You can also use yellow squash in place of some of the zucchini.

What to Serve with Summer Zucchini Noodle Salad

This salad works as a light lunch on its own or as a side dish for grilled chicken, fish, or steak. For a heartier meal, top it with grilled shrimp or chickpeas. A sprinkle of extra goat cheese or toasted pine nuts adds nice texture. Serve it at room temperature or chilled.

How to Store Leftover Zucchini Noodle Salad

This salad is best eaten the day you make it. If you have leftovers, store them in an airtight container in the fridge for up to one day. Keep the dressing separate and add it just before serving. The zucchini noodles will release water over time, so the salad will get softer. That’s still tasty, just not as crisp.

Summer Zucchini Noodle Salad FAQs