What's For Dinner: 'Zucchini Noodle Salad

July. The world outside seems to hum with a particular kind of vibrant, almost frantic, energy, doesn't it? Long days, endless to-do lists, maybe a few too many social engagements for my introverted soul. But amidst all that glorious, bustling summer life, I find myself craving moments of stillness. Moments to just *be*. And often, those moments are found right in my kitchen, preparing something simple yet deeply satisfying.

This time of year, with gardens overflowing, my thoughts turn to a particular hero of the season: the humble zucchini. It's a fantastic reminder that sometimes the best things are right in front of us, needing only a little creativity and a lot of gratitude. And speaking of gratitude, as the heat encourages us to lighten our plates, I wanted to share a recipe that feels like a calm breath in a loud world: Zucchini Noodle Salad. It's a testament to how fresh ingredients, minimally handled, can bring so much joy and nourishment.

Ingredients

• 3-4 medium zucchini, ends trimmed
• 1 pint cherry tomatoes, halved
• 1 cup fresh corn kernels (from about 2 ears)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh basil or parsley
• Optional additions: 1/2 cup crumbled feta cheese, cooked chicken or chickpeas for protein

For the Lemon-Garlic Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A pinch of red pepper flakes (optional, for a little kick)

Instructions

1. Prepare the Zucchini Noodles: Using a spiralizer, create noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to make wide, thin ribbons. Place the zucchini noodles in a large bowl.
2. Add the Veggies: To the bowl with the zucchini, add the halved cherry tomatoes, fresh corn kernels, and diced red onion. Add any optional protein or feta at this stage too.
3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, salt, black pepper, and optional red pepper flakes until well combined.
4. Combine and Serve: Pour the dressing over the zucchini noodle mixture. Toss everything gently to ensure the noodles and vegetables are evenly coated. Stir in the fresh basil or parsley.
5. Let the salad sit for about 5-10 minutes for the flavors to meld, then serve immediately. It's best enjoyed fresh!

Just like these zucchini noodles, which offer a fresh foundation without heavy fuss, I often pray for a spirit that can simplify, can release the unnecessary weight. July often feels like a season of abundant growth, both in nature and sometimes in our own lives, but it also brings the temptation to overextend. This salad, for me, is a reminder to pause, to appreciate the goodness God provides in its purest form, and to remember that sometimes, less truly is more, especially when it comes to finding calm in our own little corner of the world.

As you navigate your own July, what small, straightforward things are bringing you moments of peace and genuine connection?

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Photo by Jiri Brtnik (@jirka.brtnik)

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