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Zucchini noodle spaghetti salad with yellow peppers, tomatoes, and cucumber, and wooden servings utensils.

Zucchini Noodle Spaghetti Salad


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8

Description

This spiralized zucchini noodle spaghetti salad is loaded with veggies and tossed in a homemade Italian dressing. Perfect for summer cookouts, BBQs and picnics! Vegan and gluten-free.


Ingredients

  • 3 large zucchini, spiralized
  • 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

  1. Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl.
  2. In a small bowl whisk together the dressing ingredients.
  3. Pour dressing over salad and toss to combine. Taste and add additional salt and pepper if needed.
  4. Let sit in the fridge for 20-30 minutes before serving.

Notes

optional add-ins: fresh parmesan or hemp parmesan, olives, paprika

  • Category: Salad
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 recipe
  • Calories: 100
  • Sugar: 5g
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 2g

Keywords: zucchini noodle salad

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