Zucchini Corn Salad

This has now become a staple for us. The raw zucchini actually tastes like al dente pasta and the creamy avocado sauce makes it seem wildly decadent. Zucchini vary greatly in size so use your judgement, I usually use 3 zucchini for this amount of sauce. Leftovers keep remarkably well in the refrigerator for a day but I like to serve it as freshly made as possible.

For the sauce:
1 lime, juiced
1 ripe avocado, peeled and pitted
2 tablespoons chopped cilantro
1 teaspoon minced jalapeno
1 small clove of garlic, minced
water to thin, if needed
salt and pepper

For the rest:
2 teaspoons olive oil
1 medium ear of corn, kernels shaved off
½ teaspoon chili powder
salt and pepper, to taste
2-3 medium zucchinis, Spiralized like spaghetti with Blade D, noodles trimmed (or make a lengthwise slit halfway through the zucchini before spiralizing to make little noodle circles.
1 cup halved cherry tomatoes

Instructions

1. Heat the oil in a medium skillet over medium-high heat. Once oil is shimmering, add the corn and season with salt, pepper, and chili powder. Cook for 5 minutes or until corn is cooked through and fork tender. Set aside when done.
2. Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust, if needed.
3. Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly.
4. Divide the dressed noodles into two to three plates and top with corn and tomatoes.

This is not as filling as pasta, in fact, quite light, so figure this will serve 2-3 people for lunch or 4 people as a side for dinner.