Wait, what’s Zoodles? Zucchini Noodles! I’ve posted a recipe featuring these lovely little strips of veggies before. That recipe was what I would consider a cool weather recipe as it was cooked and featured the bold flavor of pesto. This one is uncooked and is dressed with a French vinaigrette.
Summer Zoodles
2 Zucchini
2 Summer Squash (yellow)
1 large Carrot (peeled)*
1 cup Grape Tomatoes (red & yellow)
1/2 cup crumbled Goat Cheese
1 cup Prepared or Homemade Vinaigrette:
1/2 cup olive oil, 1/2 cup red wine vinegar, salt & pepper, 1 teaspoon dijon mustard: add all ingredients to a bowl, whisk or shake in a jar with a lid, until thickened.
2 tablespoons snipped Fresh Herbs (basil, tarragon, thyme, parsley)
Julienne or shave the zucchini and squash into a large bowl. (I have this handy little thing, but there are all sorts of tools for making Zoodles!) Next cut the tomatoes in half and add to the zucchini. Crumble in the goat cheese and the herbs. Toss with the vinaigrette.
You can serve the salad right away or keep in the fridge until time to serve.
*I didn’t use carrots in this version but next time I will!
Kathleen Rear 