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Zucchini Noodle Salad 30.png

Zucchini Noodle Salad

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πŸ₯’ This Zoodle Salad recipe uses fresh ingredients for a light and nutritious meal that is quick to prepare.
πŸ₯— A perfect choice for anyone seeking a healthy and delicious way to enjoy vegetables with minimal effort.

  • Total Time: 30-40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

3 large zucchini, spiralized into noodles (about 45 cups)

1 yellow or red bell pepper, chopped

1 pint grape tomatoes, quartered

1 cup chopped cucumber

1/3 cup chopped red onion

3 tablespoons apple cider vinegar or lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon maple syrup (optional)

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon pepper

1/4 teaspoon salt

Instructions

1-Wash and spiralize the zucchini into noodles, setting them aside to drain any excess moisture.

2-Chop the bell pepper, quarter the grape tomatoes, chop the cucumber, and chop the red onion to similar sizes for even flavor distribution.

3-Combine the zucchini noodles, bell pepper, tomatoes, cucumber, and red onion in a large salad bowl, as directed.

4-In a small bowl, whisk together the dressing ingredients: 3 tablespoons apple cider vinegar or lemon juice, 1/4 cup extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup (if using), 1/2 teaspoon onion powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon pepper, and 1/4 teaspoon salt.

5-Pour the dressing over the salad and toss gently to combine, then taste and adjust salt and pepper if needed. Refrigerate for 20-30 minutes before serving for the flavors to meld.

Last Step:

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Notes

πŸ”ͺ Chop all vegetables into similar sizes to ensure even marinating and balanced flavors.
πŸŒ€ If you don’t have a spiralizer, use a mandoline, julienne slicer, or buy pre-packaged zucchini noodles.
πŸ§€ Consider adding fresh parmesan, vegan parmesan, olives, or a pinch of paprika for extra flavor.

  • Author: Brandi Oshea
  • Prep Time: 10 minutes
  • Refrigeration Time: 20-30 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-cook, Tossed Salad
  • Cuisine: American
  • Diet: Vegetarian, Gluten-Free

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 65 kcal
  • Sugar: 1 g
  • Sodium: 89 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 1 g
  • Cholesterol: 0 mg