Zucchini And Carrot Noodle Salad

  1 rater(s)

Salads do not need to include leafy greens, tomatoes, celery, or bell peppers. This salad shows you that the crisp curls of carrots and zucchini make for the ultimate salad. The freshly grated ginger root in the dressing punches up the flavor profile. It pairs beautifully with the zesty lemon juice.

Zucchini And Carrot Noodle Salad
  • Prep Time:10m
  • Total Time:10m


For the Salad

  • 4 medium carrots
  • 2 zucchini

For the Dressing

  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tsp. ginger root, grated
  • 3/4 tsp. raw agave syrup
  • sea salt
  • 1/4 c flat leaf parsley, finely chopped


For the Salad

  1. Use a vegetable peeler or a spiralizer to get the carrot and zucchini noodles. Soak them in a large bowl of iced water for 10 minutes and then drain and pat dry.
  2. Throw the vegetable noodles in a large bowl and set aside while you make the dressing.

For the Dressing

  1. Whisk the olive oil, lemon juice, ginger, agave, sea salt, and parsley together in a small bowl until well combined. Taste and adjust seasonings as needed.
  2. Pour the dressing over the vegetable noodles and toss to coat the noodles in the dressing. Serve and enjoy.


Refer A Friend give 15%
get $20