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4.38
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Zoodle Salad
This zoodle salad is loaded with veggies and tossed in a homemade Italian dressing. It's the perfect side salad for summer cookouts, BBQs and picnics!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
8
Author:
Brittany Mullins
Ingredients
3
large zucchini, spiralized into noodles
(about 4-5 cups of zoodles)
1
yellow or red bell pepper, chopped
1
pint
grape tomatoes, quartered
1
cup
chopped cucumber
1/3
cup
chopped red onion
Dressing:
3
Tablespoons
apple cider vinegar or lemon juice
1/4
cup
olive oil
1
teaspoon
dijon mustard
1
teaspoon
maple syrup
optional
1/2
teaspoon
onion powder
1/2
teaspoon
dried thyme
1/2
teaspoon
dried oregano
1/2
teaspoon
dried basil
1/2
teaspoon
pepper
1/4
teaspoon
sea salt
Instructions
Combine veggies
: Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl.
Make dressing:
In a small bowl whisk together the dressing ingredients.
Add dressing
: Pour dressing over salad and toss to combine. Taste and add additional salt and pepper if needed.
Sit and serve
: Let sit in the fridge for 20-30 minutes before serving.
Notes
Optional Additions:
fresh parmesan
– sprinkle some freshly grated parmesan for a cheesy addition.
vegan parmesan
– want to make this vegan or dairy free? Added vegan parm or make my
hemp parmesan
!
olives
– I love the salty, savory flavor olives add to this dish!
paprika
– add a little smoky heat with a pinch of paprika.
Nutrition
Serving:
1
/8 recipe
|
Calories:
65
kcal
|
Carbohydrates:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
1
g
|
Sodium:
89
mg
|
Potassium:
11
mg
|
Sugar:
1
g