Refreshing Zucchini Noodle Salad (Printable)
Spiralized zucchini with fresh vegetables in a tangy citrus dressing. Quick, light, and bursting with summer flavors.
# What You 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 Steps:
01 - In a large mixing bowl, combine the spiralized zucchini noodles, halved cherry tomatoes, sliced red bell pepper, sliced red onion, shredded carrots, chopped basil, and chopped mint.
02 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, fresh lime juice, honey or agave syrup, Dijon mustard, salt, and freshly ground black pepper until the dressing is well 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 crumbled feta cheese and toasted pine nuts or sunflower seeds over the top if desired, then toss lightly to distribute.
05 - Serve immediately for peak freshness, or refrigerate for up to 1 hour before serving to allow the flavors to meld.
# Helpful Tips:
01 -
- Zero cooking means your kitchen stays cool and you stay sane on hot days.
- The double citrus dressing hits a note that bottled anything can never replicate.
02 -
- Spiralized zucchini releases water fast so serve within an hour or the salad turns into a soup.
- Salt the dressing lightly at first because the feta contributes significant saltiness on its own.
03 -
- Toast pine nuts in a dry skillet over low heat and shake the pan constantly because they burn silently and without warning.
- Dress the salad no more than fifteen minutes before serving for the crispest texture and brightest flavor.