Zucchini Noodle Salad with Lemon Garlic Vinaigrette

Zucchini Salad

Zucchini Noodle Salad with Lemon Garlic Vinaigrette

Zucchini Noodle Salad with Lemon Garlic Vinaigrette
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    30 mins
  • SERVING
    4 People
  • VIEWS
    13

Embrace the freshness of summer with this vibrant zucchini noodle salad. Delicate zoodles, tossed in a zesty lemon-garlic vinaigrette, create a light and refreshing dish that's both healthy and satisfying. A delightful culinary experience that dances on your palate.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    10 g
  • Fiber
    2 g
  • Protein
    4 g
  • Saturated Fat
    3 g
  • Sodium
    87 mg
  • Sugar
    5 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Vinaigrette (5 minutes): In a small bowl, whisk together the fresh lemon juice, minced garlic, Dijon mustard, honey, dried basil, salt, and pepper. Gradually drizzle in the extra-virgin olive oil while continuing to whisk vigorously until the vinaigrette is emulsified and smooth. Set aside to allow the flavors to meld.

02

Step

Create the Zoodles (10 minutes): Using a spiralizer with the thin blade attachment, transform the zucchini into delicate noodles (zoodles). If the strands are excessively long, use kitchen shears to trim them into more manageable lengths for easier eating. Place the prepared zoodles into a large bowl, ready to embrace the vibrant vinaigrette.

03

Step

Assemble and Serve (5 minutes): Just before serving, gently pour the lemon-garlic vinaigrette over the zoodles. Toss delicately to ensure each strand is lightly coated with the flavorful dressing. Taste and adjust the seasoning as needed to perfectly suit your palate. Sprinkle generously with toasted pine nuts for added texture and a nutty aroma. Serve immediately and enjoy the freshness of this delightful salad.

For an extra layer of flavor, consider adding a sprinkle of feta cheese or Parmesan.
Chopped walnuts or chili flakes can provide a delightful textural and spicy contrast.
Feel free to experiment with other fresh herbs like parsley or mint for a unique twist.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days. Remember to whisk it again before using.
For best results, serve the salad immediately after dressing to prevent the zoodles from becoming soggy.

Nona Muller

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 4 Ratings)
Total Reviews: (3)

  • Marcus Batz

    Jun 23, 2025

    Easy to follow and delicious! I didn't have pine nuts, so I used slivered almonds instead, and it was still fantastic.

  • Rory Goyette

    Jun 22, 2025

    This recipe is a game-changer! The lemon garlic vinaigrette is so bright and flavorful. I added some grilled chicken for a complete meal.

  • Marie Crona

    Jun 5, 2025

    I was skeptical about zucchini noodles, but this salad is amazing! It's so light and refreshing, perfect for a hot day.

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