Refreshing Zucchini Noodle Salad (Print Layout)

Crisp spiralized zucchini with fresh vegetables and zesty citrus dressing. Ready in 20 minutes.

# 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

# Directions:

01 - Spiralize the zucchinis into noodles and transfer to a large mixing bowl. Add the halved cherry tomatoes, thinly sliced red bell pepper, red onion, shredded carrots, chopped basil, and chopped mint. Toss gently to combine.
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 the dressing is 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 the noodles and vegetables are evenly coated.
04 - Sprinkle crumbled feta cheese and toasted pine nuts or sunflower seeds over the top. Toss lightly. Serve immediately for the freshest flavor, or refrigerate for up to 1 hour before serving.

# Expert Suggestions:

01 -
  • No cooking required, which means your kitchen stays cool and you get to eat in under twenty minutes.
  • The double citrus dressing with both lemon and lime wakes up every single vegetable on the plate.
  • It holds up beautifully in the fridge for an hour, making it a reliable bring along for potlucks and picnics.
02 -
  • Spiralized zucchini releases a surprising amount of water as it sits, so if you are prepping ahead pat the noodles dry with a clean towel before adding the dressing.
  • The dressing can be made up to three days in advance and stored in a jar in the refrigerator, which makes assembly on a busy weeknight almost effortless.
03 -
  • Slice the red onion paper thin and soak it in ice water while you prep everything else because this one step removes the harsh bite that turns people off raw onion.
  • Whisk the dressing in a jar with a tight lid and shake it hard for ten seconds instead of using a bowl and whisk because it emulsifies faster and the jar becomes your storage container.

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