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!
Servings: 8
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: 65kcal | Carbohydrates: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 89mg | Potassium: 11mg | Sugar: 1g