Refreshing Zucchini Noodle Salad Delight (Printable Version)
Crisp spiralized zucchini with fresh vegetables in zesty citrus dressing
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 until the dressing is fully emulsified. Season with salt and freshly ground black pepper to taste.
03 - Pour the citrus dressing over the vegetable mixture and gently toss with salad tongs until all the noodles and vegetables are evenly coated.
04 - Scatter the crumbled feta cheese and toasted pine nuts or sunflower seeds over the top and toss lightly to incorporate.
05 - Serve immediately for the freshest texture and flavor, or refrigerate for up to 1 hour before serving to allow the flavors to meld.
# Tips from hearthlykitchen:
01 -
- No cooking required, which means your kitchen stays cool and you stay sane on hot days.
- The double citrus punch from lemon and lime makes every bite feel bright and wakeful without heaviness.
- It comes together in under twenty minutes but looks like something you would find at a farmers market lunch spot.
02 -
- Spiralized zucchini releases water quickly, so if you are making this ahead, keep the dressing separate and combine them at the last possible moment.
- Pine nuts go from golden to burnt in the blink of an eye, so never walk away from the pan while toasting them.
03 -
- Salt your spiralized zucchini lightly and let it sit in a colander for ten minutes, then gently squeeze out the liquid before adding the other vegetables.
- Using both lemon and lime juice instead of just one creates a more complex acidity that keeps people guessing about what makes it so good.