Zesty Zoodle Salad recipe

Healthy lunch or dinner recipe for Zucchini and Carrot Zoodle Salad with zesty vinaigrette

Ingredients
1 Medium Zucchini
1 large Carrot, or 2 smaller
1/2 English Cucumber
Assorted Bell Peppers, sliced into strips lengthwise (1 of each color {red, orange, yellow}, medium size)
6-7 Cherry tomatoes, sliced in half (you may use another type if you desire)
1/4 cup Calamata olives
1 Avocado
1/2 bunch Flat-leaf Parsley (Italian parsley) or Cilantro, stems removed (reserve some for garnish)

Zesty Vinaigrette:
1 Ripe large Lime, squeezed
1/2 tsp lime zest
1 Tbsp honey or agave syrup
1/4 cup extra virgin olive oil
1 Tbsp rice vinegar or apple cider vinegar
Sriracha Sea Salt to taste, about 1/4 teaspoon or a bit more
OR 1/4 tsp chili powder + Salt to taste

Garnish optional:
1/4 cup parsley, finely chopped
Za’atar

How to
Using a Spiral Vegetable Slicer (e.g. spiralizer) zoodle zucchini, carrot, and cucumber. You may use a kitchen paper towel to to pat dry the excess moisture.
S
lice peppers ― Slice pepper in half, remove seeds and the top and slice each pepper lengthwise.

Cut Green onions (You may use red onions if you do not have green onions), slice cherry tomatoes in half, or if you have other larger tomatoes slices them into wedges, and slice olives as well.

Combine ingredients for zesty Vinaigrette, and drizzle half of it over the veggies. Toss everything together and taste to see if you need more. You can always drizzle more vinaigrette later.

Lastly, and before serving slice avocado.

Serve it right away. This will not hold for too long due to cucumber and zucchini who will produce more moisture as it sits especially at the room temperature. It is the best if eaten right away. It takes literally less than 10 minutes to put it together. You may prepare vinaigrette ahead and store it in the lidded jar.

Garnish with chopped parsley and za’atar.

Notes:
This will not do very well in the lunch boxes. You can prepare it 15 minutes before eating, and it will still hold ok. I tested it by placing leftovers in the fridge, and it wasn’t good after. It looses its crunch and generates too much liquid from the zucchini and cucumber, and of course the vinaigrette.

This is fantastic with pork chops, fish, or a steak.

Always cut the avocado just before serving.

TIP ― Since Zoodles, cucumber, and carrots are quite long after using a spiral slicer, you may use scissors to break them into smaller spiral pieces.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

Recipe ID 33857

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

    (0 / 5)