It takes no time at all — about 15 minutes — and holds up exceptionally well in the fridge. This zucchini noodle salad is perfect for taking to work or making ahead for dinner.
Three Ways To Make Zucchini Noodles
If you don’t have the gadget in your kitchen that makes vegetable noodles, don’t fret. We’ve shared our top picks below to help you out or you can simply cut the zucchini into half moons or cubes. Spiralizer — we have this one. Using a spiralizer means you’ll get thin, curly, long noodles fast. They’re not too expensive and can be used for much more than zucchini (sweet potato noodles anyone?). Julienne Vegetable Peeler — like this one from OXO. These come in at under $10 and might even be hiding in your kitchen gadget drawer right now. You won’t get the curly, extra-long noodles like with a spiralizer, but you’ll still get thin noodles that are perfect in this salad. here’s a tutorial from Oh She Glows for making zucchini noodles with a julienne veggie peeler. Mandoline Slicer — we have one similar to this that we found at an Asian market, but you can find lots of options online. Just like with the julienne peeler, you won’t get curly noodles, but it’s a really useful tool to add to your kitchen. You can also use a standard vegetable peeler and make wide noodles.
How to Make the Zucchini Salad
This really could not be easier. Just as I mentioned earlier, if you can’t make noodles out of the zucchini, simply chop the zucchini into half moons or cubes. The dressing is an insanely tasty combination of Greek yogurt, garlic, lemon, feta and spice. We use Sriracha since it’s a little bit hot and a little bit sweet — you could swap it out for your favorite hot sauce, though. Once the dressing is made, you can keep it in the fridge for days — in fact, it will get better over time. When you’re ready to toss the salad, throw everything into a bowl and get to it. You can keep the dressed salad in the fridge for up to 1 day — longer than that and you’ll have a pretty soggy salad. If you’re making a day ahead, just keep the dressing separate from the salad and you’ll be fine. And that’s it — a low-carb, gluten-free, no-guilt salad that’s hearty enough for dinner or simple enough for a quick lunch. Enjoy! Recipe updated, originally posted August 2015. Since posting this in 2015, we have tweaked the recipe to be more clear. – Adam and Joanne 1/2 medium hothouse cucumber, sliced into half moons 2 medium tomatoes, cut into small wedges 1/4 medium red onion, sliced thinly into half moons 2 1/2 ounces feta cheese, cubed (1/2 cup) 15 Kalamata olives, pitted and halved 1 medium garlic clove, finely minced 1 tablespoon crumbed feta cheese 1 teaspoon lemon zest 1 tablespoon lemon juice 1 tablespoon olive oil 1/2 teaspoon Sriracha hot sauce, or more to taste 1/2 teaspoon honey Salt and fresh ground black pepper 2If making ahead more than a day, keep the salad and dressing separate and toss the day of.
