Summer Squash Noodles with Basil Lime Dressing

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.

Serves serves 2-4

Summer Squash Noodles with Basil Lime Dressing

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Sylvie Shirazi

25 minPrep Time

25 minTotal Time

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Ingredients

For the noodles:
• 1 pound medium or small summer squash, preferably a mix of green and yellow
• ½ teaspoon sea salt
• 1 small shallot, thinly sliced
• 1 cup basil leaves, roughly torn
• ½ cup flat leaf parsley, roughly chopped
• 1oz/28g dried white mulberries (or golden raisins)
• ¼ cup /28g sprouted sunflower and pumpkin seeds
For the dressing:
• 2 Tablespoons/30ml freshly squeezed lime juice
• 1 teaspoon lime zest
• 3 Tablespoons/45ml extra virgin olive oil
• 2 teaspoons/10ml raw honey
• 2 Tablespoons chopped basil leaves
• ¼ teaspoon sea salt
• Freshly ground black pepper to taste

Instructions

1. Make the squash into noodles using a either a spiralizer or julienne peeler. Sprinkle with ½ teaspoons of salt, and let sit for 10 minutes. Drain and gently pat dry in a clean kitchen towel.
2. In the meantime, mix together the lime juice, lime zest, olive oil, honey, basil leaves, ¼ teaspoon of salt and a pinch of black pepper in the jar of a small blender or bowl of a mini food processor and pulse until just combined (you should still see small bits of basil).
3. Toss dressing with the salted and drained summer squash in a large bowl. Sprinkle with dried mulberries and sprouted seeds. Season with additional salt and pepper to taste if desired and serve.

Notes

Gluten-Free, Grain-Free, Vegetarian, Paleo, Raw

7.8.1.2

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.