Cold Roasted Zoodle Salad

Zoodles, or zucchini noodles, are a fantastic way to enjoy the texture of pasta while cutting down on carbohydrates and calories. Made by spiralizing zucchini, they offer a light and refreshing alternative that can be enjoyed in various dishes. The process of creating zoodles is simple and can be done with a variety of kitchen tools, including spiralizers, julienne peelers, or even a simple knife for those who prefer a more traditional approach.

Dive into the world of healthy eating with the Chilled Zoodle Paradise Salad, where zucchini noodles take center stage! This vibrant dish combines fresh vegetables, aromatic herbs, and a zesty dressing, making it perfect for warm weather dining. Enjoy the benefits of low-calorie, nutrient-rich ingredients like cherry tomatoes, cucumbers, and avocados. Simple to prepare and customizable, this salad is a delicious way to enhance your meals while embracing a nutritious lifestyle. Perfect for any occasion!

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Ingredients

2 medium zucchinis (around 1 lb), spiralized into noodles (zoodles)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, finely chopped

1/4 cup red onion, thinly sliced

1 avocado, diced

1/4 cup fresh basil, chopped

1/4 cup feta cheese, crumbled (optional)

For the dressing:

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon lemon juice (freshly squeezed)

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions

Prepare the Zoodles: Start by spiralizing the zucchinis using a spiralizer. If you don't have one, you can julienne the zucchinis with a knife. After spiralizing, lightly sprinkle salt over the zoodles and let them sit in a colander for about 10 minutes. This helps to draw out excess moisture.

Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, salt, and pepper. Adjust to taste if needed, then set aside.

Combine Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, red bell pepper, and red onion. Gently toss to mix.

Drain Zoodles: Rinse the salted zoodles under cold water and pat them dry with paper towels. This will remove any extra moisture, keeping your salad crisp.

Toss Together: Add the zoodles to the bowl of mixed vegetables. Pour the dressing over the top and toss everything together carefully until well coated.

Add Avocado & Basil: Gently fold in the diced avocado and chopped fresh basil. If using feta cheese, sprinkle it on top.

Chill and Serve: Cover the salad with plastic wrap or transfer it to a sealed container. Place it in the refrigerator for at least 30 minutes to chill and allow the flavors to mingle. Serve cold, preferably on a warm day.

Prep Time, Total Time, Servings: 15 min | 45 min | 4 servings