Refreshing Zucchini Noodle Salad (Printable)
Crisp zucchini noodles with fresh vegetables and zesty citrus dressing for a light, refreshing meal.
# 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
14 - 1/4 cup feta cheese, crumbled (omit for vegan version)
15 - 1/4 cup toasted pine nuts or sunflower seeds
# How To Make:
01 - In a large mixing bowl, combine the spiralized zucchini noodles, halved cherry tomatoes, sliced red bell pepper, red onion, shredded carrots, chopped basil, and chopped mint.
02 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lime juice, honey or agave syrup, Dijon mustard, salt, and freshly ground black pepper until the dressing is fully emulsified.
03 - Pour the citrus dressing over the vegetable mixture and toss gently using salad tongs until all the vegetables are evenly coated.
04 - Sprinkle the crumbled feta cheese and toasted pine nuts or sunflower seeds over the salad and toss lightly to distribute.
05 - Serve immediately for maximum freshness, or refrigerate for up to 1 hour before serving to allow the flavors to meld.
# Expert Tips:
01 -
- No cooking required, which means your kitchen stays cool and you stay sane on hot days.
- The double citrus hit of lemon and lime makes everything taste like it was prepared at a seaside cafe.
02 -
- Salt your zucchini noodles lightly and let them sit in a colander for ten minutes, then pat dry, this prevents a puddle of water at the bottom of your bowl.
- Dress the salad close to serving time because zucchini releases moisture quickly once the acid hits it.
03 -
- Toast your pine nuts in a dry skillet over low heat and watch them like a hawk, they go from golden to burnt in the time it takes to check your phone.
- If you are making this ahead for a gathering, keep the dressing in a jar and the prepared vegetables in the bowl separately, then combine right before serving for maximum crunch.