Refreshing Zucchini Noodle Salad Delight (Printable)
Crisp spiralized zucchini with fresh vegetables in zesty citrus dressing. Ready in 20 minutes for a light summer 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 Steps:
01 - In a large mixing bowl, toss together the spiralized zucchini noodles, halved cherry tomatoes, sliced red bell pepper, sliced red onion, shredded carrots, chopped basil, and chopped mint until evenly distributed.
02 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, fresh lime juice, honey or agave syrup, and Dijon mustard. Season with salt and freshly ground black pepper to taste, and whisk until the dressing is fully emulsified.
03 - Pour the citrus dressing over the vegetable mixture and toss gently with salad tongs, ensuring all the noodles and vegetables are evenly coated.
04 - Scatter the crumbled feta cheese and toasted pine nuts or sunflower seeds over the top. Toss lightly to incorporate without breaking up the cheese.
05 - Serve immediately for the freshest texture and flavor, or refrigerate for up to 1 hour before serving to allow the flavors to meld.
# Expert Suggestions:
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 a vacation you did not know you needed.
- It comes together in under twenty minutes and somehow looks like you tried much harder than you actually did.
02 -
- Salt the zucchini noodles and let them sit in a colander for ten minutes if they seem watery, then pat dry before dressing.
- This salad does not store well overnight because the zucchini releases liquid and the herbs go limp, so make only what you will eat the same day.
- If you are making it ahead for a gathering, keep the dressing separate and toss everything together at the very last minute.
03 -
- Choose smaller to medium zucchinis because they have fewer seeds and firmer flesh, which means your noodles hold their shape and their crunch.
- Toast your pine nuts in a dry skillet over low heat and stay right there watching them, because they go from golden to burnt in the time it takes to check your phone.