How to Make Zucchini Noodle Salad with Lemon Garlic Vinaigrette - A Step-by-Step Guide

Craving a fresh and light salad that's packed with flavor and healthy ingredients? Look no further than this zucchini noodle salad with lemon garlic vinaigrette. This recipe is perfect for those warm summer days when you want something refreshing and satisfying without turning on the stove. Plus, it's a great way to use up that surplus of zucchini from your garden or local farmer's market.

One of the best things about this zucchini noodle salad is that it's incredibly versatile. You c...

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Ingredients

  • 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

Information

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Servings: 4

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

    254 cal.

    • Total Fat: 23g
    • Saturated Fat: 3g
    • Sodium: 87mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 4g
    • Vitamin C: 34mg
    • Calcium: 34mg
    • Iron: 2mg
    • Potassium: 483mg