Refreshing Zucchini Noodle Salad Delight (Printable)
Crisp spiralized zucchini with fresh vegetables in zesty citrus dressing.
# What You Need:
→ Vegetables
01 - 3 medium zucchinis, spiralized
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 Make:
01 - In a large mixing bowl, toss together the spiralized zucchini noodles, halved cherry tomatoes, sliced red bell pepper, 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, lime juice, honey or agave syrup, Dijon mustard, salt, and freshly ground black pepper until the dressing is fully emulsified and smooth.
03 - Pour the citrus dressing over the vegetable mixture and toss gently using salad tongs to coat all the noodles and vegetables evenly.
04 - Scatter the crumbled feta cheese and toasted pine nuts or sunflower seeds over the top, then toss lightly to incorporate without breaking the delicate zucchini noodles.
05 - Serve immediately for the freshest texture and brightest flavor, or refrigerate for up to 1 hour before serving to allow the flavors to meld.
# Expert Hints:
01 -
- Zero cooking means your kitchen stays cool and you spend maybe twenty minutes from fridge to plate.
- The double citrus dressing hits a balance between tangy and sweet that makes people ask what is in it every single time.
- It is naturally gluten free and low carb without tasting like you gave anything up.
02 -
- Salt the zucchini noodles lightly and let them drain in a colander for ten minutes before assembling to prevent a watery puddle at the bottom of your bowl.
- The dressing tastes dramatically better if you let it sit for fifteen minutes before tossing so the mustard and citrus have time to meld.
03 -
- Choose smaller to medium zucchinis because the oversized ones have a spongy core that turns watery and bland when spiralized.
- Toast pine nuts in a dry skillet over low heat and shake the pan constantly because they burn faster than almost anything else in your kitchen.