Zucchini Noodle Summer Salad
1½ pounds medium mix of green zucchini and yellow summer squash
1½ teaspoons sea salt, divided
3 tablespoons extra-virgin organic olive
½ medium-size sweet onion (such as Vidalia), finely chopped
2 large garlic cloves, peeled and put through a garlic press
1 tablespoon fresh-squeezed lemon juice
1 tablespoon white wine vinegar
¼ cup minced fresh organic flat-leaf parsley
¼ teaspoon fresh-ground black pepper, or to taste
2 cups frozen organic corn kernels, defrosted
8 ounces (2 cups) cherry tomatoes, quartered
½ (3.5-ounces) sweet red pepper, core removed and diced
Measure 2 cups frozen corn and bring to room temperature.
Cut each zucchini and summer squash lengthwise into very thin (julienne) strips with a mandoline or julienne peeler, turning the zucchini and avoiding the core. Refrigerate cores for another use (such as dip crudités). Place zucchini spaghetti in a bowl and sprinkle with 1 teaspoon of the salt, tossing to coat. Transfer zucchini to a colander, place over a bowl and set aside for one hour.
Meanwhile, place a skillet over medium heat and add olive oil. When hot, add onion and cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 to 2 minutes, until onions are translucent and garlic is fragrant. Remove skillet from the heat and cool.
Add cooled oil mixture to a large mixing bowl. Add and whisk in lemon juice, vinegar, parsley, remaining ½ teaspoon salt and pepper until combined.
By the handful, gently squeeze the zucchini to remove the liquid and add the squeezed handfuls to the oil mixture in the bowl; mixing until coated with dressing. Add corn, tomatoes and sweet pepper and mix until combined and coated with dressing. Taste and adjust seasoning. May be served at room temperature or chilled. Serves 6.
Suggestions: If you have fresh basil available substitute for parsley. The zucchini noodles can be intimidating to make and eat. Substitute 1 pound small-diced zucchini and summer squash that has been salted and squeezed as before.
If you're making this with fresh corn, use three ears, cook the corn for three minutes, cool and then cut from the ears and proceed as above.
Nutrition values per serving: 130 calories (52.7 percent from fat), 7.6 g fat (1.1 g saturated fat), 11.3 g carbohydrates, 2.7 g sugars, 2.7 g fiber, 1.5 g protein, 0 mg cholesterol, 403 mg sodium.
Don Mauer