Zucchini Noodle Salad

$- 2 medium zucchinis - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1/2 cup corn kernels - 1/4 cup feta cheese, crumbled - 2 tablespoons extra virgin olive oil - 1 tablespoon freshly squeezed lemon juice - Salt and freshly ground black pepper to taste - 1/2 teaspoon garlic powder - 1/4 teaspoon crushed red pepper flakes (optional) - Fresh parsley, finely chopped - Additional cheese options (e.g., goat cheese, parmesan) - Other vegetables (cucumbers, carrots, etc.) When I make zucchini noodle salad, I love to start with these fresh ingredients. The zucchinis serve as the base, and they add a nice crunch. I like to spiralize the zucchinis for fun, curly noodles. You can also use a peeler for thin ribbons if you don’t have a spiralizer. Cherry tomatoes bring sweet bursts of flavor. I always halve them for even bites. The red bell pepper adds color and crunch. Corn kernels add a sweet taste and texture. Feta cheese gives a lovely creaminess and tang. For the dressing, I mix olive oil and lemon juice. These two ingredients create a bright flavor. I add salt, black pepper, and garlic powder for extra taste. If you want a kick, toss in crushed red pepper flakes. You can also customize the salad. Adding fresh parsley gives a fresh taste. You can use goat cheese or parmesan for a different cheese flavor. Feel free to add other veggies like cucumbers or carrots. This base recipe is versatile, and it’s easy to change according to your tastes. For the full recipe, check the complete guide! Start by spiralizing the zucchinis. Use a spiralizer to create long zoodles. If you don’t have one, you can use a vegetable peeler. This will give you thin, long ribbons. Next, place the zoodles in a mixing bowl. Sprinkle them with a pinch of salt. Let them sit for about 10 minutes. This helps to draw out extra moisture. After 10 minutes, gently pat the zoodles dry with a paper towel. In the bowl with the zucchini noodles, add the other ingredients. Toss in the halved cherry tomatoes, diced red bell pepper, corn, red onion, crumbled feta, and chopped parsley. Use a spatula to mix everything gently. In a separate bowl, prepare the dressing. Whisk together olive oil, lemon juice, garlic powder, salt, black pepper, and red pepper flakes. This dressing brings all the flavors together. Now, drizzle the dressing over your salad mixture. Carefully toss everything until well mixed. Taste the salad and adjust the flavors. Add more salt, pepper, or lemon juice if needed. You can serve it right away for a fresh taste. For even better flavor, let it chill in the fridge for 15-30 minutes. This salad is great for any meal. For the full recipe, refer to the complete list of ingredients and instructions. Choosing the right zucchini When picking zucchinis, choose firm ones with shiny skin. Look for medium-sized zucchinis. They are ideal for making noodles. Avoid zucchinis with soft spots or blemishes. Fresh zucchinis yield the best taste. Tips for spiralizing without a spiralizer If you don’t have a spiralizer, use a vegetable peeler. Start at one end of the zucchini and peel long ribbons. Turn the zucchini as you peel to create even strips. This method gives you nice, thin noodles that still taste great. Suggested herbs and spices to elevate taste Fresh herbs like basil and mint add a burst of flavor. You can also try dill for a different twist. Sprinkle in some oregano for a Mediterranean vibe. A pinch of garlic powder brings out the flavors too. Adjusting acidity and salt Taste your salad as you mix. If it feels flat, add more lemon juice. This brightens the flavors. If it needs depth, try adding a little more salt. Balance is key for a flavorful dish. Serving in unique bowls Choose a large, shallow bowl for a beautiful presentation. This allows the colors of the salad to shine. You can also use rustic wooden bowls for a homey feel. It makes the salad look even more inviting. Additional garnishes for visual appeal Garnish with extra parsley or feta for a pop of color. Even a few whole cherry tomatoes around the edge looks stunning. Use colorful plates to make the dish stand out. A little creativity goes a long way in making your salad eye-catching. {{image_4}} You can change the taste of your zucchini noodle salad with various dressings. For an Asian twist, try a dressing made from soy sauce and sesame oil. This adds a nice, savory flavor. You can also make creamy dressings. Use yogurt or tahini for a rich texture. Both options will keep your salad fresh and exciting. Want to make your salad heartier? Adding protein is a great choice. Grilled chicken or shrimp works well. For a plant-based option, use tofu. It absorbs flavors nicely and adds a good texture. You can try marinating the proteins in your favorite sauce for even more flavor. Make your salad unique by adding seasonal vegetables. In summer, throw in some fresh corn, or in fall, add roasted butternut squash. You can also use leftovers creatively. If you have extra veggies from dinner, toss them in. This not only cuts waste but also makes each salad special. For a full recipe, check out the details above. To keep your zucchini noodle salad fresh, store it in an airtight container. Place it in the fridge right after serving. The salad stays fresh for about 2 to 3 days. You may notice the zoodles release water, so enjoy it within this time frame for the best taste. You can prepare the ingredients ahead of time. Spiralize the zucchinis and chop the veggies a day in advance. Keep them in separate containers in the fridge. This way, you can quickly assemble the salad right before serving. This keeps your meal fresh and crunchy. Can you freeze zucchini noodles? Yes, but they lose their texture when thawed. It’s best not to freeze the salad. If you have leftovers, use them in a stir-fry or a soup. This way, you won’t waste any delicious food. For the best taste, enjoy the salad fresh! Zucchini is low in calories and high in water. This makes it great for hydration. It also has fiber, which helps your digestion. Here are some key benefits: - Rich in Nutrients: Zucchini contains vitamins A and C, which boost your immune system. - Low in Carbs: It is a smart choice for low-carb diets. - Heart Health: The potassium in zucchini supports healthy blood pressure levels. - Weight Management: Its high fiber content keeps you full longer, aiding in weight control. Yes, you can use store-bought zucchini noodles. They save time and effort. Here are some pros and cons: - Pros: - Quick and easy; no need to spiralize. - Consistent shape and size. - Cons: - They may have extra preservatives. - Freshness can vary; some brands are soggy. Zucchini Noodle Salad lasts about 2-3 days in the fridge. To keep it fresh: - Store it in an airtight container. - Avoid adding the dressing until you are ready to eat. This keeps the salad crunchy. Yes, you can serve this salad warm. To make it warm: - Sauté the zucchini noodles in a pan for a few minutes. - Add your other ingredients after cooking. - Toss everything together with the dressing. Warm salads can be comforting and delicious! For the full recipe, check out the Zesty Zucchini Noodle Salad section. Zucchini Noodle Salad is fresh, healthy, and easy to make. We covered key ingredients, like zucchinis and cherry tomatoes, plus tasty dressings and fun add-ins. I showed you how to prepare, mix, and serve this dish perfectly. Remember, you can adjust flavors and try new variations, like different dressings or proteins. Enjoy this versatile salad with your favorite toppings, and make it your own. It's not just a meal; it's a great way to eat more veggies!$

Delight in the fresh flavors of this Zesty Zucchini Noodle Salad! Made with spiralized zucchini, cherry tomatoes, and a tangy dressing, this vibrant dish is perfect for a light meal or side. Quick to prepare, it's not only delicious but also packed with nutrients. Discover how to make this colorful salad that impresses on any table.

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Ingredients

2 medium zucchinis

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1/2 cup corn kernels (fresh or frozen, thoroughly thawed)

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, finely chopped

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground black pepper to taste

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (optional for heat)

Instructions

Start by spiralizing the zucchinis to create long, curly zucchini noodles (often referred to as zoodles). If you lack a spiralizer, you can achieve a similar effect using a vegetable peeler to produce thin, long ribbons of zucchini.

Transfer the spiralized zucchini into a spacious mixing bowl and sprinkle with a pinch of salt. Allow the zucchini to rest for approximately 10 minutes; this process will help to extract excess moisture. Afterward, gently pat the zoodles dry with a clean paper towel.

To the bowl with the zucchini noodles, add the halved cherry tomatoes, diced red bell pepper, corn kernels, thinly sliced red onion, crumbled feta cheese, and chopped parsley. Use a spatula to gently combine the ingredients.

In a separate small bowl, prepare the dressing by whisking together the olive oil, lemon juice, garlic powder, salt, black pepper, and crushed red pepper flakes (if you prefer a little spice).

Drizzle the dressing over the salad mixture. Carefully toss everything together until all components are well mixed and evenly coated with the dressing.

Taste the salad; adjust seasoning as needed by adding additional salt, pepper, or lemon juice to suit your preference.

You can serve the salad right away for a fresh experience, or let it chill in the refrigerator for 15-30 minutes to allow the flavors to meld beautifully.

Prep Time: 15 min | Total Time: 30 min | Servings: 4

- Presentation Tips: For a stunning presentation, serve the salad in a large, shallow bowl. Garnish with extra parsley and a sprinkle of feta on top to add color and a fresh touch. Consider placing a few whole cherry tomatoes around the edge for an eye-catching finish.