Shredded Zucchini Noodles Salad
A crunchy and refreshing shredded zucchini noodles salad perfect for a healthy lunch or side dish.
Equipment
- 1 spiralizer or julienne peeler
- 1 mixing bowl large
- 1 whisk
Ingredients
Salad
- 2 medium zucchinis spiralized or julienned
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1 bell pepper thinly sliced
- 1/4 cup fresh basil chopped
- 1/4 cup fresh parsley chopped
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions
Preparation
- Use a spiralizer or julienne peeler to create zucchini noodles. Lightly salt them and let sit for 5 minutes to draw out moisture. Pat dry with a paper towel.
- Halve the cherry tomatoes, thinly slice the red onion and bell pepper, and chop the fresh basil and parsley.
Mix the Salad
- In a large mixing bowl, combine the zucchini noodles, cherry tomatoes, red onion, bell pepper, basil, and parsley.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine all ingredients.
Serve
- Serve immediately for the freshest taste. Garnish with additional fresh herbs if desired.
Storage
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the salad crisp, store the dressing separately and add it just before serving.
Notes
Pro Tips: Prepare the salad just before serving to maintain freshness. Ingredient Substitutions: Use lime juice instead of lemon for a different flavor. How to Serve: Pair with grilled chicken for a complete meal. Storage & Freshness: Store in an airtight container for up to 2 days. Make-Ahead Tips: Keep the dressing separate until serving to prevent sogginess.