Summer squash noodles with basil lime dressing makes for a light and refreshing warm-weather meal.
My never-ending love affair with making noodles out of vegetables continues with this summer dish featuring a couple of seasonal staples in my kitchen: summer squash and basil.
With the heat already on the rise, a no-cook noodle dish offers some salvation and makes a tasty alternative to lettuce based salads. It also makes for a great excuse to use all that zucchini and yellow squash popping up everywhere.
Unlike their winter counterparts, summer squash can all be eaten raw (which makes them ideal for when you don’t feel like cooking), and have a mild, almost sweet flavor that pairs well with so many things. You can use any combination you’d like here, just make sure they are long and slender, not squat like patty pan squash in order to make long noodles with.
The one tool I’d recommend having on hand for a salad like this is a good spiralizer or julienne peeler since it makes such quick work of getting those thin noodle-like strands. Aside from that, it’s pretty simple. First get your hands on some tender summer squash and fresh basil, along with a couple limes.
After you’ve made your “noodles”, you salt them and let them rest a while. I urge you to not skip this step, as it’s worth the few extra minutes of time invested. The salt draws out the moisture, tenderizing the noodles and ensuring that the dressing doesn’t get watered down.
Speaking of dressing, this one is bold with the zip of lime, the freshness of basil and a hint of sweetness from honey. It’s vibrant, sweet-tart flavor brightness up the mild-mannered summer squash. Finally, chewy dried mulberries and crunchy sprouted sunflower and pumpkin seeds are sprinkled on top for a nice contrast of textures.
A wonderful alternative to slaws to bring to picnics and barbecues, this summer squash noodle salad also makes for a nice light lunch or dinner when you just can’t bear the thought of turning on the stove.
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