Zesty Zoodle Salad Recipe with Lemon Garlic Dressing

Zesty Zoodle Salad is healthy, delicious, and simple to prepare.

This zoodle salad is a pleasant surprise: it gives the satisfying texture of noodles while keeping things light and fresh. I’ve been making zoodles for years and still enjoy how they trick the palate into feeling like you’re eating pasta without the extra carbs.

Sometimes I mix zucchini noodles with a small portion of spaghetti to reduce carbs while keeping a familiar mouthfeel. Other times I make this bright, crunchy salad on its own.

It looks absolutely scrumptious and tastes even better.

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This recipe is very flexible — use any vegetables you have on hand or add fruit such as mandarins, oranges, or strawberries for a sweet contrast. There’s no strict formula; the goal is a nutritious, flavorful salad you’ll enjoy.

Below is the simple version Nebs and I have been enjoying lately. It’s easy to adapt and pairs well with many proteins.

You can serve this salad on its own or add your preferred protein. It’s straightforward and perfect for experimenting — be creative and make it your own.

If you make this Zesty Zoodle Salad, please tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking. I’d love to see your versions — thank you in advance!

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Fruit Salad with Citrus Maple Dressing

Colorful Pasta Salad with Italian Dressing

Vegetarian Pasta Salad

TOMATO PESTO PASTA WITH SHRIMP AND ZUCCHINI

ZOODLES WITH SHRIMPS AND TOMATOES

Yield: Serves 4

Zesty Zoodle Salad

Prep Time:
12 minutes

Total Time:
12 minutes

Easy and tasty Zesty Zoodle Salad recipe.

Ingredients

• 1 medium zucchini
• 1 large carrot or 2 smaller carrots
• 1/2 English cucumber
• Assorted bell peppers, sliced lengthwise into strips (use a mix of colors)
• 10 cherry tomatoes, halved (or other tomatoes, sliced)
• 1/2 cup Kalamata olives
• 1 avocado
• 1/2 bunch flat-leaf parsley or cilantro, stems removed (reserve some for garnish)

Zesty Vinaigrette

• Juice of 1 ripe large lime
• 1/2 teaspoon lime zest
• 1 tablespoon honey or agave syrup
• 1/4 cup extra-virgin olive oil
• 1 tablespoon rice vinegar or apple cider vinegar
• Sriracha sea salt to taste (about 1/4 teaspoon) or a bit more
• Or 1/4 teaspoon chili powder plus salt to taste

Garnish

• 1/4 cup parsley, finely chopped
• Za’atar

Instructions

1. Using a spiral vegetable slicer, turn zucchini, carrot, and cucumber into zoodles. Pat with paper towel to remove excess moisture if needed.
2. Slice peppers in half, remove the seeds and stem, then cut into lengthwise strips.
3. Thinly slice green onions (or red onion if preferred). Halve cherry tomatoes or cut larger tomatoes into wedges. Slice olives.
4. Whisk together the vinaigrette ingredients. Drizzle about half over the vegetables, toss gently, and taste. Add more vinaigrette if desired.
5. Slice avocado just before serving. You can arrange slices or shape a rose for garnish if you like.
6. Serve immediately. This salad is best eaten right away because zucchini and cucumber release moisture over time. You can prepare the vinaigrette ahead and store it in a sealed jar.
7. Garnish with chopped parsley and a sprinkle of za’atar.

Notes

This salad doesn’t hold up well for long periods in lunch boxes because the zucchini and cucumber become watery and lose crunch. It’s fine if prepared 10–15 minutes before eating, but leftovers stored in the fridge will soften and become liquidy. Serve alongside pork chops, fish, or steak. Always cut avocado right before serving. TIP: If your zoodles and spiralized vegetables are very long, use scissors to trim them into shorter, more manageable pieces.

Did you make this recipe?

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