Zucchini Noodle Salad
Zucchini noodle salad is a refreshing summer side dish that you'll be making on repeat. Zucchini noodles, onion, and fresh cilantro are tossed in a simple vinaigrette dressing that's light and flavorful.
Servings: 6 servings
Calories: 82kcal
Ingredients
Salad
- 3 medium zucchini, ends trimmed
- ¼ small red onion, thin sliced
- 2 tablespoons chopped fresh cilantro
Dressing
- 3 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon pepper
Instructions
- Align the flat end of your trimmed zucchini with the center of the spiralizer and make contact. Then, slowly turn your zucchini by hand using light pressure. If your spiralizer is making small, moon shaped spirals instead of long noodles, remove your zucchini and realign it in the center of the spiralizer before continuing.
- In a large bowl, add zucchini noodles, sliced onion, and cilantro. Set aside.
- In a small bowl, add olive oil, lemon juice, dijon mustard, garlic powder, salt, and pepper. Whisk until combined and smooth.
- Pour dressing over salad ingredients and toss to evenly coat. Serve immediately or chill until ready to serve. Toss salad again just before serving to redistribute dressing.
Recommended Equipment
Notes
- Zoodle salad is best served immediately or within several hours of preparing. To make ahead: prepare as directed above, then cover and refrigerate until ready to serve. Give your salad a toss once more just before serving to redistribute dressing that settled at the bottom of the bowl.
- Once prepared, salad is best within 24 hours. Leftovers will soak up dressing and get soggy as it sits.
Nutrition Estimate
Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 124mg | Potassium: 270mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 0.5mg