Refreshing Zucchini Noodle Salad Delight (Print Version)
Crisp zucchini noodles with fresh vegetables and zesty citrus dressing. A light, vibrant dish ready in 20 minutes.
# What You'll 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 It:
01 - In a large mixing bowl, combine the spiralized zucchini noodles, halved cherry tomatoes, thinly sliced red bell pepper, red onion, shredded carrots, chopped basil, and chopped mint. Toss gently to distribute evenly.
02 - In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lime juice, honey or agave syrup, and Dijon mustard. Season with salt and freshly ground black pepper to taste. Whisk vigorously 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. Toss lightly to incorporate without breaking up the delicate zucchini noodles.
05 - Serve immediately for maximum freshness and crunch, or refrigerate for up to 1 hour before serving. Serve chilled for the best flavor.
# Expert Advice:
01 -
- No cooking required, which means your kitchen stays cool and you stay sane on hot days.
- The double citrus trick with both lemon and lime creates a dressing that wakes up every single vegetable on the plate.
- It comes together in under twenty minutes but looks like you spent an hour planning something beautiful.
02 -
- Salt the zucchini noodles and let them drain in a colander for ten minutes if they seem watery, otherwise your beautiful dressing turns into a puddle at the bottom of the bowl.
- Toasting pine nuts in a dry skillet over low heat takes barely two minutes and burns in three, so stand there and shake the pan constantly.
03 -
- Choose zucchini that are medium sized and on the narrower side, because the giant ones have a spongy center that releases water and ruins the texture of your noodles.
- Rolling the mint leaves into a tiny cylinder before slicing gives you perfect thin ribbons that distribute their flavor evenly instead of clumping in one bite.