Refreshing Zucchini Noodle Salad (Printable Version)

Crisp spiralized zucchini with fresh vegetables and zesty citrus dressing

# What You’ll Need:

→ Vegetables

01 - 3 medium zucchinis, spiralized into noodles
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red bell pepper, thinly sliced
04 - 1/4 red onion, thinly sliced
05 - 1/2 cup shredded carrots
06 - 2 tablespoons fresh basil leaves, chopped
07 - 2 tablespoons fresh mint leaves, chopped

→ Citrus Dressing

08 - 3 tablespoons extra virgin olive oil
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon honey or agave syrup
12 - 1/2 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste

→ Toppings (optional)

14 - 1/4 cup feta cheese, crumbled (omit for vegan version)
15 - 1/4 cup toasted pine nuts or sunflower seeds

# Directions:

01 - In a large mixing bowl, toss together the spiralized zucchini noodles, halved cherry tomatoes, sliced red bell pepper, red onion, shredded carrots, chopped basil, and mint.
02 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lime juice, honey or agave syrup, and Dijon mustard until fully emulsified. Season with salt and freshly ground black pepper to taste.
03 - Pour the citrus dressing over the vegetable mixture and toss gently using salad tongs until all ingredients are evenly coated.
04 - Scatter crumbled feta cheese and toasted pine nuts or sunflower seeds over the top, if desired, and toss lightly to distribute.
05 - Serve immediately for peak freshness and crunch, or refrigerate for up to 1 hour before serving to allow the flavors to meld.

# Top Tips:

01 -
  • Zero cooking means your kitchen stays cool and you stay sane on hot days.
  • The double citrus trick with both lemon and lime makes everything taste brighter than you expect.
  • It converts effortlessly between a light lunch and a dinner side dish depending on what you need.
02 -
  • Salt your zucchini noodles and let them drain in a colander for ten minutes if you are prepping ahead, otherwise they flood the dressing with excess moisture.
  • The dressing can be made up to three days in advance and stored in a jar in the fridge, just shake it hard before using.
03 -
  • Press a paper towel against the cut side of your lemon and lime before juicing to absorb any bitter surface oils that can ruin a delicate dressing.
  • Toasting pine nuts in a dry skillet over medium heat for exactly two minutes transforms them from bland to the most addictive thing in the bowl.

Return