Zucchini Noodles with Fresh Corn & Bell Pepper
A simple summer salad of spiralized zucchini noodles with fresh corn, embellished with bell pepper and dill.
17 min4veganCornSummer Squash - ZucchiniSweet Peppersummersaladno-cookplant-basedgluten-free
What you need
- 2 medium zucchini
- 2 ears fresh corn
- 1 bell pepper
- fresh dill
- vegan mayonnaise
- lemon or lime juice
- to taste salt and pepper
- optional, for garnish pumpkin or sunflower seeds
How to make it
- Use the fine or medium blade to spiralize the zucchini, as you prefer. Cut the strands here and there with kitchen shears, because there are going to be some very long ones. Place the zucchini noodles in a serving bowl.
- Break the corn cobs in half; stand each on its flat end and scrape the kernels off with a small sharp knife. Gather the corn kernels into a small skillet or microwave-proof bowl and steam with a little water until just tender-crisp — this shouldn't take more than a minute or two. If the corn kernels are nice and tender, you're also welcome to just use them raw.
- Transfer to a fine sieve and rinse under cool running water until they're at room temperature. Drain well and combine with the zucchini noodles.
- Add the remaining ingredients and stir together. Arrange on a serving platter, and top with some pumpkin or sunflower seeds if you'd like.
- Serve at once. If this dish stands for some time or is refrigerated, it can get a bit watery. If that happens, pour off the liquid and replenish with more vegan mayo. Adjust the lemon or lime juice as well.
Adapted from theveganatlas.com