The alternate title for this recipe: Summer in a Bowl. What you have here is the best summer has to offer in one delicious bowl, ready to be eaten in less than 15 minutes. You are welcome.
You will feel 10,000 times healthier after finishing this bowl of summer goodness. I promise you. Eat this for lunch and you can walk around for the rest of the day all smug like because you consumed all the vegetables in one sitting. And it tasted good. Not just “Oh I’m eating my vegetables and these aren’t too bad” good. Like, really good. Authentically good. You want to polish off five servings good.
Don’t take my word for it. Make this salad and you won’t be sorry. It won’t take you long. Do you have a julienne slicer yet? If not, buy this one immediately.
Summer Squash Noodle Salad with Lime Vinaigrette
This salad incorporates all the best produce summer has to offer in one delicious bowl! Raw summer squash noodles mix with fresh tomato, red pepper, corn, and fresh herbs and are topped with a lime vinaigrette. Who knew vegetables could be this fabulous?!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
For the vinaigrette
- 1/4 cup fresh lime juice
- 3 garlic cloves, minced
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons extra virgin olive oil
- salt and pepper
For the salad
- 3 medium-sized yellow summer squash (green zucchini may be substituted), julienned (or use a spiralizer if you prefer)
- 1 small red bell pepper, diced
- 1 large tomato, cored and diced
- 1 cup corn kernels (fresh or frozen)
- 1 (15 ounce) can great northern beans, drained and rinsed
- 1 cup fresh basil leaves, chopped
- 1 cup flat leaf parsley, chopped
Instructions
Whisk together all of the ingredients for the vinaigrette in a small bowl. Taste and add salt and pepper to your preference. Set aside.
In a large bowl, mix together all of the salad ingredients. Drizzle with the vinaigrette and toss to coat. Enjoy!
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 210
- Sugar: 10.5g
- Sodium: 17.5mg
- Fat: 11.25g
- Carbohydrates: 22.5g
- Protein: 3.75g
Keywords: squash noodles
Gwen @simplyhealthyfamily says
July 23, 2014 at 2:55 pmThis is a wonderful, light summer dish! I love all the veggies and the beans, yum! Pinned!
Maryea says
July 23, 2014 at 10:13 pmThanks so much, Gwen!
Alexis @ Hummusapien says
July 23, 2014 at 4:16 pmYou’re the whole reason I bought my peeler! I am SO stoked to whip this up!
Maryea says
July 23, 2014 at 10:10 pmYou’ll love it!
Bree says
July 23, 2014 at 11:07 pmThis looks fantastic. I was just thinking about making a squash salad, and wasn’t sure which way to go.
I notice that you use great northern beans a lot. Are they just a favorite of yours, or is there a specific nutritional reason you use them (outside of protein)?
Maryea says
July 25, 2014 at 7:02 amThere isn’t a specific nutritional reason I use great northern beans over other beans, they are just a favorite! I like their size and texture a lot.
Megan says
July 24, 2014 at 8:46 amWell this looks absolutely fabulous!
Maryea says
July 25, 2014 at 7:01 amThank you!
HappyForks says
July 24, 2014 at 11:36 amSalad rich in fiber, vitamins A, C and K and still low in calories. You can check other minerals and how much this recipe covers your recommended calorie intake on http://happyforks.com/analyzer
HappyForks says
July 24, 2014 at 11:38 amSalad rich in fiber, vitamins A, C and K and still low in calories. You can check other minerals and how much this recipe covers your recommended calorie intake on our Recipe Analyzer
DessertForTwo says
July 24, 2014 at 2:50 pmWhy haven’t I made noodles out of vegetables yet? I think I’m the last one on earth!
Maryea says
July 25, 2014 at 7:05 amDo it! I don’t try to fool myself into thinking I’m eating pasta or anything, but the shape and texture really make them a great vehicle for salads or sauces.
lindsay says
July 24, 2014 at 3:48 pmthis might be too pretty to eat! i love that color!
Maryea says
July 25, 2014 at 7:03 amWho knew a big bowl of vegetables could be so pretty?!
Michelle @ Sprinkle On Sunshine says
July 25, 2014 at 11:42 amThis looks fabulous, a fantastic light summer meal for a hot day 😀
Maryea says
July 27, 2014 at 9:05 amThanks, Michelle! This is definitely a great summery meal. 🙂
Ann-Louise says
July 28, 2014 at 6:21 amThis salad sounds so delicious! I’ve had trouble getting my kids to eat zucchini. On the other hand they love spaghetti so maybe, just maybe they’ll give this dish a try, considering that they love both corn and bell pepper.
Maryea says
July 28, 2014 at 6:52 amMy kids don’t like regular, cooked zucchini, but they are definitely more open to eating it in noodle form. I think it’s a texture thing for them. Meghan mostly prefers raw vegetables to cooked.
Ashley N. says
July 28, 2014 at 3:15 pmWowza this dish looks incredible! I still have yet to buy a peeler/slicer. I am thinking I will need to purchase the one you mentioned through Amazon.
Maryea says
July 28, 2014 at 8:24 pmIt’s been a great purchase for me!