Zucchini Noodle Salad
This no-cook, pasta-free zucchini noodle salad is a quick and easy side dish that you can make in just 15 minutes.
Servings: 2 servings
Ingredients
For the Salad:
- 2 medium zucchini spiralized, #2 blade
- 1 cup grape tomatoes sliced in half
- 1/2 cup red onion diced
- 1/2 cup artichoke hearts water drained & roughly chopped
- 1 green bell pepper diced
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon minced garlic
- 1 1/2 tablespoons basil
Instructions
- In a bowl, whisk together the ingredients for the dressing. Set aside.
- In a separate large bowl, toss together the vegetables for the salad. Drizzle with the dressing and serve.
- If not serving immediately, store the dressing separate from the salad until ready to eat.
Notes
- Use a spiralizer, vegetable peeler, mandolin, or knife to cut the zucchini into long thin strips for the salad.
- Pat the zucchini dry using a paper towel or a clean kitchen towel to absorb the extra moisture.
- If you store this salad in the refrigerator, you’ll need to drain the liquid from the bottom of the salad.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 22g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 898mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1840IU | Vitamin C: 109.5mg | Calcium: 64mg | Iron: 1.7mg