Zoodles, or zucchini noodles, are used to produce a healthy zucchini “pasta” salad that is quick and easy to customize. Feel free to add feta cheese, Parmesan, chopped walnuts, chili flakes, or any other toppings to your taste for variety.
| Prep Time: | 30 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon dried basil
- 1 pinch salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 3 medium zucchini, ends trimmed
- ¼ cup chopped cilantro leaves and stems
- ¼ cup toasted pine nuts
Instructions
- Make the vinaigrette: Whisk lemon juice, garlic, mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
- Make the salad: Cut zucchini into zoodles using the thin blade of a spiralizer. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zoodles into a large bowl and add cilantro.
- Pour vinaigrette over zoodles right before serving. Toss to gently coat. Taste and adjust the seasoning if necessary. Sprinkle with pine nuts and serve immediately.
- Zucchini starts to release water and gets soggy when you add salt or acid (such as lemon), so toss the zoodles just before serving.
- Zoodles will keep fresh for days (without seasoning or sauce), so go ahead and make them in advance and keep them in a covered container or zip-top bag until you need them.
Reviews
It was very good and a nice unique way to serve veggies. There was too much lemon causing a bit of bitterness, so next time I’ll put 1/2 the quantity (at the most). When I added the dressing to the zoodles, I played around until I saw that you need very little to get a nice flavour without being overbearing. I recommend spooning the dressing in, a bit at a time. My husband thought it was very good, too, and I’ll be making it again!
Very nice – light and refreshing. I love all the ingredients and wouldn’t change a thing. Will certainly make again. Thanks!
I would cut back on the lemon juice the next time I make this. and you can add a lot more squash for the amount of dressing or I just used small squash.
Very good! Light and refreshing.