Recipe Chilled Zucchini Noodle Salad

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ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE



Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

Steps:

  • Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
  • Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
  • Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g

RECIPE: CHILLED ZUCCHINI NOODLE SALAD



Recipe: Chilled Zucchini Noodle Salad image

A light and fresh recipe for zucchini noodle salad tossed in a spicy honey jalapeño lime vinaigrette and garnished with pistachios and cilantro.

Provided by Sheela Prakash

Categories     Lunch     Dinner     Side dish     Salad     Pasta salad

Time 10m

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lime juice (from 2 to 4 limes)
1/4 cup loosely packed fresh cilantro leaves and tender stems
1 small jalapeño, seeded and ribs removed, chopped
1 tablespoon honey
1 teaspoon Dijon mustard
1 small clove garlic, peeled
1/4 teaspoon kosher salt, plus more as needed
2 1/4 pounds zucchini (about 6 medium), ends trimmed and spiralized, or 3 (10.7-ounce) packages store-bought zucchini noodles (about 7 1/2 cups zoodles)
1/2 cup loosely packed chopped fresh cilantro leaves and tender stems
1/3 cup shelled, salted, and roasted pistachios

Steps:

  • Place all the ingredients in a blender and blend until smooth. Taste and season with more salt as needed.
  • Place the zucchini noodles and cilantro in a large bowl. Pour over the dressing and toss to combine. Top with the pistachios and serve immediately.

Nutrition Facts : SaturatedFat 2.3 g, UnsaturatedFat 0.0 g, Carbohydrate 5.6 g, Sugar 3.6 g, ServingSize Serves 8, Protein 3.7 g, Fat 12.4 g, Calories 143 cal, Sodium 80.8 mg, Fiber 1.0 g, Cholesterol 0 mg

ZUCCHINI NOODLE SALAD



Zucchini Noodle Salad image

Provided by Damaris Phillips

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
2 tablespoons white vinegar
2 teaspoons honey
1/4 teaspoon red pepper flakes
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
20 grape tomatoes, halved
2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
2 ears yellow corn, kernels cut off the cobs
1 large carrot, at least 1 1/2 inches thick, spiral cut into noodles
1/4 cup crumbled feta cheese
1/2 bunch fresh basil, sliced into chiffonade

Steps:

  • Whisk together the oil, vinegar, honey, red pepper flakes and salt and pepper to taste in a small bowl to make a vinaigrette.
  • In a large bowl, combine the tomatoes, zucchini, corn and carrots. Pour the vinaigrette over the vegetables and stir to combine. Add the feta and basil and season with salt and pepper.
  • Allow to sit for at least 30 minutes or up to 2 hours in the refrigerator before serving.

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