Equipment
* optional
Ingredients
Produce
- 400 g zucchini, spiralized
- 200 g cherry tomatoes, halved
- 150 g sweet corn kernels, fresh or thawed from frozen
- 10 g fresh basil, chiffonade
Dressing and Crunch
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 1 garlic, minced
- 3 g salt
- 1 g black pepper, freshly cracked
- 50 g sunflower seeds, hulled, roasted and salted
Nutrition (per serving)
Method
Cut the zucchini into noodles using a spiralizer. Place the noodles in a colander, toss with a generous pinch of the salt, and let sit to draw out excess moisture.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, remaining salt, and black pepper until completely emulsified.
Gently squeeze the resting zucchini noodles and pat them completely dry with a clean kitchen towel to remove the expelled water.
Add the drained zucchini noodles, halved cherry tomatoes, and sweet corn to the mixing bowl with the dressing. Toss thoroughly to coat all the vegetables evenly.
Transfer the dressed vegetables to a serving platter and garnish with the fresh basil and toasted sunflower seeds immediately before serving to maintain maximum crunch.
Chef's Notes
- For an extra layer of flavor, quickly char the corn kernels in a hot dry skillet for 2-3 minutes before adding them to the salad.
- Do not over-salt the zucchini when draining; a light pinch is enough to break the cell walls and release moisture without making the final dish unpalatable.
- If using raw sunflower seeds, toast them in a dry pan over medium heat for 3-5 minutes until fragrant to dramatically enhance their nutty flavor.
Storage
Refrigerator: 2 days — Zucchini noodles will release water over time. Best drained before serving leftovers.
Reheating: Serve cold or gently warmed.
