Best Zucchini Noodle Salad Recipes

Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

Provided by lutzflcat

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

10-minute Salmon, Couscous and Summer Zucchini Noodle Salad image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 18

1 1/2 cups couscous, such as Good & Gather™ Organic Couscous
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup salted roasted pistachios
1/4 cup fresh mint leaves, finely chopped
2 scallions, thinly sliced
20 ounces packaged zucchini noodles
Kosher salt and freshly ground black pepper
1 pint cherry tomatoes, halved
3 ounces feta, crumbled
3/4 cup corn kernels (from about 1 ear of corn)
1/2 cup fresh basil leaves, torn
3 tablespoons olive oil
1 tablespoon white wine vinegar
One 16-ounce package frozen salmon fillets (about 4 ounces each), thawed, such as Good & Gather™ Frozen Atlantic Salmon
Olive oil, for drizzling
Kosher salt
2 tablespoons Calabrian chile spread

Steps:

For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.
For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 1 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.
For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 2 to 3 minutes depending on your microwave.

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.

Asian Zucchini Noodle Salad image

Provided by @MakeItYours

Number Of Ingredients 12

3 to 4zucchinis (1 1/2 pounds total)
1/2 teaspoon salt
1 1/2 cups thinly sliced and roughly chopped red cabbage
1large carrot, grated (about 1 cup)
1/2 large red bell pepper, thinly sliced then cut into 1-inch segments
2 green onions, thinly sliced on the diagonal
1/2 bunch cilantro, chopped, leaves and tender stems (about 1/2 cup)
1/3cup seasoned rice vinegar*
2 Tbsp olive oil
1 1/2 teaspoons dark roasted sesame oil
1 clove garlic, minced (about 1 teaspoon)
Pinch of red pepper flakes

Steps:

Using a spiralizer or other spiral vegetable slicing tool, make the zucchini noodles following manufacturer's directions. You should have 5 to 6 cups of "zoodles". Place in a colander set over a bowl and toss with salt. Let the noodles drain a bit of their excess moisture while you prep the other vegetables.
Place the zucchini noodles in a large bowl. Add the cabbage, carrot, bell pepper, onions, and cilantro.
Whisk together in a medium bowl the seasoned rice vinegar, olive oil, dark sesame oil, minced garlic, and red pepper flakes.
Pour the dressing over the zucchini noodles and vegetables and gently toss to combine.
Serve immediately.