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- 2 medium zucchinis - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1/2 cup corn kernels (fresh or frozen, thawed) - 1/4 cup red onion, thinly sliced - 1/4 cup feta cheese, crumbled - 1/4 cup fresh parsley, chopped - 2 tablespoons olive oil - 1 tablespoon lemon juice - Salt and black pepper to taste - 1/2 teaspoon garlic powder - 1/4 teaspoon crushed red pepper flakes (optional) I love using fresh, bright ingredients in my zucchini noodle salad. You start with two medium zucchinis. They should feel firm and smooth. Next, grab a cup of halved cherry tomatoes. They add a sweet burst to each bite. You will also need one red bell pepper, diced for crunch. A half cup of corn kernels is great too. You can use fresh or frozen corn. Just make sure it is thawed. Red onion adds a nice bite. Use a quarter cup, sliced thin. Crumbled feta cheese gives a creamy taste. Add a quarter cup for that salty flavor. I like to sprinkle in a quarter cup of fresh parsley too. It brightens the dish. For the dressing, you need two tablespoons of olive oil and one tablespoon of lemon juice. Salt and black pepper should be to your taste. A half teaspoon of garlic powder adds depth. If you like heat, toss in a quarter teaspoon of crushed red pepper flakes. This mix of ingredients makes every bite fresh and crunchy. For the full recipe, check the section above. To make zucchini noodles, you can use a spiralizer. This tool creates long, curly noodles. It’s easy and fun! If you don’t have a spiralizer, you can use a vegetable peeler. Just peel the zucchini into long ribbons. Both methods work well for this salad. First, add the zucchini noodles to a large bowl. Sprinkle a little salt on them. This step is key! The salt helps draw out moisture. Let the noodles sit for about 10 minutes. After that, gently pat them dry with a paper towel. Next, add the cherry tomatoes, red bell pepper, corn, red onion, feta cheese, and parsley. Mix everything well. For the dressing, take a small bowl. Whisk together olive oil, lemon juice, garlic powder, salt, and black pepper. If you like a kick, add crushed red pepper flakes. Taste the dressing and adjust the flavors if needed. Pour the dressing over the salad. Toss gently until everything is well coated. Enjoy your fresh and crunchy zucchini noodle salad! For the full recipe, check the recipe section above. To keep zucchini noodles crisp, salt them lightly. This draws out moisture. Let them sit for about ten minutes. Then, pat them dry with a paper towel. This step helps them stay crunchy. For flavor enhancement, use fresh ingredients. Fresh herbs, like parsley, add brightness. Adding a bit of lemon juice boosts the taste too. A sprinkle of crushed red pepper flakes gives a nice kick. Serve your salad in a large, flat bowl. This makes the colors pop. Garnish it with extra parsley and feta for a beautiful look. You can pair this salad with grilled chicken or shrimp for protein. It also goes well with crusty bread or a light soup. Prep your salad for the best flavors. You can spiralize the zucchini and chop the veggies a few hours in advance. Keep the dressing separate until you are ready to serve. This keeps everything fresh. Chill your salad for about 15 to 30 minutes before serving. This allows flavors to mix nicely. For the full recipe, check the Zesty Zucchini Noodle Salad section. {{image_2}} To make a vegan zucchini noodle salad, you can swap out the feta cheese. Use a vegan cheese or even avocado for creaminess. This keeps the salad rich and flavorful without dairy. For dressings, try tahini or a lemon-olive oil mix. These add a nice zing and pair well with the fresh veggies. You can also use a balsamic glaze for extra sweetness. For gluten-free options, choose ingredients that fit. Use tamari instead of soy sauce if a recipe calls for it. Ensure any packaged items are certified gluten-free. You can also mix zucchini noodles with gluten-free grains like quinoa or brown rice. This adds heartiness and makes the meal more filling. The grains balance the lightness of the zoodles. Adding protein boosts the salad’s nutrition. Grilled chicken or shrimp works well. They add a nice texture and flavor. If you're looking for plant-based options, try chickpeas or black beans. Balance the flavors by seasoning the proteins. A sprinkle of salt and pepper enhances everything. Mixing in nuts or seeds adds crunch and extra nutrition. To keep your zucchini noodle salad fresh, store it in the fridge. Place it in an airtight container. This helps keep the flavors intact. Avoid adding the dressing until you are ready to eat. This keeps the noodles crunchy. Your leftovers can last for about three days. Check for signs of spoilage. If the noodles become slimy or the salad smells off, it’s time to toss it out. Freshness is key to enjoying this dish. I do not recommend freezing the salad once mixed. Freezing can make the noodles mushy. If you want to freeze the noodles, spiralize them first. Place them in a freezer-safe bag. When ready to use, thaw them in the fridge overnight. This helps maintain their shape. Use them right away after thawing for the best taste. For the full recipe, check back to the top! Yes, you can make zucchini noodles ahead of time. To save time, spiralize your zucchinis the night before. Store them in an airtight container in the fridge. Make sure to sprinkle a little salt to draw out excess moisture. Pat them dry before mixing with other ingredients. This helps keep zoodles fresh and crunchy. Zucchini noodles are a great choice! They are low in calories and carbs. Compared to traditional pasta, they have more vitamins and minerals. Zucchini is rich in vitamin C, potassium, and antioxidants. Plus, it has a lot of water content, keeping you hydrated. This makes it a smart option for those watching their weight. Absolutely! You can switch up the dressing for your zucchini noodle salad. Try a sesame-ginger dressing for an Asian twist. A balsamic vinaigrette adds a sweet and tangy flavor. For a creamier option, mix plain yogurt with herbs. Feel free to experiment with different tastes to find your favorite. Zucchini noodle salad is fresh, healthy, and easy to make. You learned about the key ingredients and how each one adds to the flavor. We covered how to spiralize zoodles and mix in tasty toppings. Tips for serving and storing ensure you enjoy it at its best. The variations let you customize this salad to your own taste. Try different flavors and enjoy this fun dish! Your healthy meals can be tasty and simple.

Zucchini Noodle Salad

Fresh and vibrant, this Zesty Zucchini Noodle Salad is the perfect light dish for any occasion! Packed with nutrient-rich ingredients like cherry tomatoes, bell peppers, and feta cheese, this easy recipe is a must-try. Learn how to spiralize zucchini into delicious noodles and create a mouthwatering dressing that brings it all together. Click through to discover the full recipe and elevate your salad game today!
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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, thawed)

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled

1/4 cup fresh parsley, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and black pepper to taste

1/2 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (optional)

Instructions
 

Begin by spiralizing the zucchinis to create zucchini noodles (zoodles). If you don’t have a spiralizer, you can use a vegetable peeler to create long ribbons.

    Place the spiralized zucchini in a large mixing bowl and sprinkle with a little salt. Let it sit for about 10 minutes to draw out excess moisture, then gently pat dry with a paper towel.

      Add the halved cherry tomatoes, diced red bell pepper, corn, sliced red onion, crumbled feta cheese, and chopped parsley to the bowl with the zucchini noodles.

        In a separate small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, black pepper, and crushed red pepper flakes (if using).

          Pour the dressing over the salad and gently toss everything together until well combined and evenly coated.

            Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

              Serve immediately or chill in the fridge for 15-30 minutes for flavors to meld.

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

                  - Presentation Tips: Serve the salad in a large, flat bowl and garnish with extra parsley and a sprinkle of feta on top for a colorful finish.