Zucchini Noodle Salad with Tomatoes, Goat Cheese, Corn and Avocado Sauce

Fresh and fabulous! This is a wonderful side dish for any Spring or Summer cook out…the avocado sauce is the star!! And these zucchini noodles taste like the real thing!


  • 4 garlic cloves, halved
  • 1 lemon, juiced
  • 5 T. extra virgin olive oil
  • 2 medium avocados, quartered
  • 1 cup fresh basil leaves
  • 1 t. kosher salt
  • 1/2 t. black pepper
  • 2 medium zucchini, cut in half, and spiralized
  • 2 pints grape tomatoes, or mixed heirloom tomatoes, halved lengthwise
  • 2 ears of fresh corn, grilled, and corn kernels removed, or 1/2 large can of sweet corn, drained
  • 1/2 cup – 1 cup goat cheese crumbles


  1. For avocado sauce: place garlic halves, lemon juice, and olive oil in a food processor. Mix until smooth. Add the avocado, fresh basil leaves, salt, and pepper. Process until smooth and creamy. Set aside. Cover with plastic wrap, making sure plastic is touching the sauce as well as the sides of the bowl, to help avoid the sauce from turning color.
  2. In a large bowl, combine zucchini, tomatoes, corn, goat cheese, and sauce. Toss carefully and spread sauce evenly throughout noodles.
  3. Top with more chopped fresh basil or additional chopped tomatoes.
  4. Enjoy!