Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Vinaigrette:
Salad:

Directions

Instructions Checklist
  • Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.

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  • Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.

  • Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Cook's Notes:

Zucchini starts to release water and gets soggy when you add salt or acid (such as lemon), so toss the noodles just before serving.

Zucchini noodles will keep fresh for days (no seasoning or sauce), so go ahead and make them in advance, and keep in a covered container or zip-top bag until you need them.

Nutrition Facts

254 calories; protein 4.1g; carbohydrates 10g; fat 23.3g; sodium 86.9mg. Full Nutrition
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