This zoodle salad is loaded with veggies and tossed in a do-it-yourself Italian dressing. It’s the right facet salad for summer season cookouts, BBQs and picnics!

Rising up I lived for summer season. It wasn’t that I didn’t take pleasure in faculty (I really liked faculty), however I additionally actually liked all of the household get-togethers we’d attend all through the summer season months.

Pool events, kick ball video games, taking part in hide-and-seek exterior till sundown after which chasing lightening bugs all night lengthy. I’ve a whole lot of enjoyable reminiscences from our household BBQs.

Serving bowl of zucchini noodle salad with tomatoes, peppers and olives.

In fact, there was at all times a ton of meals round too. Spaghetti salad was one dish my Granny used to make for each household get-together. Her model was the traditional with cooked spaghetti noodles, a bottle of Italian dressing, inexperienced peppers, cucumber, tomatoes and onion. I can’t bear in mind if her model had cheese or not, however I bear in mind it tasting scrumptious.

A Wholesome Twist

In the present day I’m remaking Granny’s spaghetti salad with a wholesome EBF twist — zucchini noodles as a substitute of spaghetti noodles and a do-it-yourself Italian dressing as a substitute of the bottled stuff. It’s mild, contemporary and the right complement to hamburgers, sizzling canines and different grillables!

The recipe is actually versatile. You may add no matter veggies you’d like and I’ve included some enjoyable concepts for extra taste combos in the event you really feel like switching issues up.

Cucumber, red onion, bell pepper, zucchini noodles, dressing and tomatoes measured out into bowls to make zucchini noodles.

Components You’ll Want for the Salad

  • zucchini – you’ll be spiralizing the zucchini to make zucchini noodles… aka zoodles! One zucchini makes about 1 1/2 cups of noodles so it is best to find yourself with 4-5 cups from 3 giant zucchini.
  • bell pepper – both a crimson or yellow bell pepper works.
  • grape tomatoes – you can too use cherry tomatoes or a conventional tomato – simply chop it!
  • cucumber – any sort of cucumber will work and you may de-seed the cucumber in the event you’d like. I personally love utilizing mini cucumbers. Simply chop into bite-sized items for the salad.
  • crimson onion – this provides a pop of colour and a bit kick!
tip!
Attempt to chop all your greens the identical dimension. They may marinate within the dressing evenly and also you're extra prone to have the right taste mixture with each chew. 
Dijon, maple syrup, vinegar, olive oil and spices measured out in bowls to make italian dressing.

Selfmade Italian Dressing Components:

  • apple cider vinegar – acv is my go-to vinegar for dressings! When searching for, search for a model that’s unpasteurized with “the mom” included. That is the place all the nutrients are. I personally suggest Bragg’s apple cider vinegar. It’s natural, uncooked and the very best of the very best.
  • extra-virgin olive oil – the impartial taste of olive oil helps to steadiness the tartness of the apple cider vinegar and offers the dressing some wholesome fats.
  • Dijon mustard – provides a bit zest to the dressing and in addition acts as an emulsifier.
  • maple syrup – provides only a trace of sweetness to the dressing. You may skip this or use a low-cal sugar substitute like stevia or monkfruit in the event you’d like!
  • spices – onion powder, dried thyme, dried oregano, dried basil, pepper, salt
Collage of 4 photos: two showing making homemade italian dressing, zucchini noodles being made and a zoodle salad with dressing being poured over the salad.

The right way to Make Zucchini Noodles

When you don’t have a spiralizer, I extremely suggest getting one. It makes excellent vegetable noodles very quickly and prices lower than $30. There are soooo some ways to make use of your spiralizer. I’ve fairly just a few recipes together with zucchini noodle lo mein, shrimp and asparagus with zucchini noodles and this apple slaw.

That mentioned, in the event you don’t have a spiralizer and nonetheless need to do this recipe, don’t stress! You can also make zucchini noodles utilizing a mandoline, julienne slicer or vegetable peeler, it should simply take extra time. One other fast and simple possibility is to purchase pre-packaged zucchini noodles from the shop. You’ll find them within the produce part of most grocery shops.

Optionally available Additions

Like I discussed, there are many methods to make this zoodle salad your individual! Listed below are some concepts:

  • contemporary parmesan – sprinkle some freshly grated parmesan for a tacky addition.
  • vegan parmesan – need to make this vegan or dairy free? Make my hemp parmesan!
  • olives – I like the salty, savory taste olives add to this dish!
  • paprika – add a bit smoky warmth with a pinch of paprika.
Serving bowl of zucchini noodle salad with tomatoes, peppers and olives.

The right way to Serve this Zoodle Salad

Like I discussed above, this the final word yard BBQ recipe! It goes with nearly any fundamental dish. Listed below are some pairing ideas:

Plate of zucchini noodle salad with tomatoes, peppers and olives.

The right way to Retailer Leftovers

Leftovers of this zoodle salad retailer rather well! Retailer in an hermetic container within the fridge for 3-5 days.

Extra Zucchini Recipes to Attempt:

When you make this recipe:

Please depart a remark and star score under letting us know the way it turned out. Your suggestions is so useful for the EBF workforce and our readers! We admire it a lot.

Serving bowl of zucchini noodle salad with tomatoes, peppers and olives.

Zoodle Salad

Brittany Mullins

This zoodle salad is loaded with veggies and tossed in a do-it-yourself Italian dressing. It is the right facet salad for summer season cookouts, BBQs and picnics!

Prep Time 10 minutes

Whole Time 10 minutes

Course Salad

Delicacies American

Servings 8

Energy 65 kcal

  • 3 giant zucchini, spiralized into noodles (about 4-5 cups of zoodles)
  • 1 yellow or crimson bell pepper, chopped
  • 1 pint grape tomatoes, quartered
  • 1 cup chopped cucumber
  • 1/3 cup chopped crimson onion

Dressing:

  • 3 Tablespoons apple cider vinegar or lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup optionally available
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon sea salt
  • Mix veggies: Add zucchini, bell pepper, tomatoes, cucumber and crimson onion into a big salad bowl.

  • Make dressing: In a small bowl whisk collectively the dressing components.

  • Add dressing: Pour dressing over salad and toss to mix. Style and add further salt and pepper if wanted.

  • Sit and serve: Let sit within the fridge for 20-Half-hour earlier than serving.

Optionally available Additions:

  • contemporary parmesan – sprinkle some freshly grated parmesan for a tacky addition.
  • vegan parmesan – need to make this vegan or dairy free? Added vegan parm or make my hemp parmesan!
  • olives – I like the salty, savory taste olives add to this dish!
  • paprika – add a bit smoky warmth with a pinch of paprika.

Serving: 1/8 recipeEnergy: 65kcalCarbohydrates: 1gFats: 7gSaturated Fats: 1gPolyunsaturated Fats: 5gMonounsaturated Fats: 1gSodium: 89mgPotassium: 11mgSugar: 1g

Key phrase zucchini noodle salad

This publish might embrace affiliate hyperlinks. Thanks on your assist.



The post Zoodle Salad w/ Italian Dressing by Brittany Mullins, appeared first on www.eatingbirdfood.com

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top