Zucchini Noodle Salad

$- 3 medium zucchinis - 1 cup cherry tomatoes - 1/2 red bell pepper - 1/4 cup red onion - 1 avocado - 1/4 cup feta cheese - 1/4 cup fresh basil leaves - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: Red pepper flakes for added spice For this salad, I focus on fresh, vibrant ingredients. Zucchini noodles are the star. They offer a light, crunchy base. I use medium zucchinis, as they are tender and easy to spiralize. Cherry tomatoes add sweetness. Halving them brightens the dish. I love the crunch of red bell pepper. It gives color and texture. The red onion adds a sharp bite. Avocado brings creaminess, making each bite satisfying. Feta cheese adds a salty kick. I crumble it over the top for a nice finish. Fresh basil leaves give a fragrant touch. They enhance the flavor and appearance. For the dressing, I keep it simple yet zesty. Olive oil and lemon juice create a bright flavor. Garlic powder gives depth. Salt and pepper balance everything. If you like spice, add red pepper flakes. This combination of ingredients makes a fresh and flavorful Zucchini Noodle Salad. You can find the Full Recipe above to guide you through the whole process. To make zucchini noodles, you need a spiralizer. Here are my tips: - Choose firm zucchinis: Look for ones that feel heavy and have smooth skin. - Cut the ends: Trim off both ends of the zucchini for even spiralizing. - Use the right settings: Most spiralizers have different blade options. Choose one for thin noodles. You can also prepare other veggies. Slice bell peppers and halve cherry tomatoes. For a fresh crunch, chop some cucumbers. Now that you have your zucchini noodles, it’s time to add the other veggies. - Fill a large bowl: Place the spiralized zucchini in a big mixing bowl. - Add colorful veggies: Toss in the halved cherry tomatoes, diced red bell pepper, chopped red onion, and diced avocado. When mixing, use gentle motions. You want to keep the avocado chunks intact. For a tasty dressing, whisk the ingredients together. Here’s how: - Use a small bowl: Combine olive oil, lemon juice, garlic powder, salt, and pepper. - Whisk well: Use a fork or small whisk to combine until smooth. Taste the dressing. If you like heat, add red pepper flakes for a kick. Now it’s time to serve your beautiful salad. - Choose a clear bowl: This lets everyone see the bright colors of the veggies. - Garnish smartly: Sprinkle crumbled feta cheese and torn basil leaves on top. Drizzle a little olive oil for extra flair. Serve right away or chill for 10 to 15 minutes. This gives the flavors time to blend. For more details, check out the Full Recipe. When picking zucchinis, look for firm ones. They should feel heavy for their size. Check for smooth skin without blemishes. Smaller zucchinis are sweeter and more tender. Aim for zucchinis that are around six to eight inches long. Fresh zucchinis have a glossy finish and vibrant color. To boost flavor, try herbs like basil, parsley, or cilantro. For spices, consider garlic powder, black pepper, or red pepper flakes. Lemon zest can also add a nice zing. Mix and match these to find your favorite taste. A simple dressing of olive oil and lemon juice works wonders. To avoid soggy noodles, salt your zucchini before mixing. Let the salt sit for a few minutes, then drain excess moisture. Use a clean kitchen towel to pat them dry. For chilling, place the salad in the fridge for 10 to 15 minutes before serving. This helps the flavors blend without making the noodles mushy. By following these tips, you can make a zesty zucchini noodle salad that is fresh and full of flavor. For the complete recipe, check out the Full Recipe. {{image_2}} For a vegan twist, you can skip the feta cheese. Instead, try using crumbled tofu or cashew cheese. Both options add creaminess without dairy. You can also add nutritional yeast for a cheesy flavor. This keeps your salad fresh and plant-based. Want to make your salad more filling? Add grilled chicken or shrimp. Both bring great taste and protein to the dish. Simply grill your choice of protein and slice it into bite-sized pieces. Mix it into the salad before serving. This makes for a satisfying meal that will keep you full longer. The dressing can change the whole salad. You can use creamy, tangy, or spicy dressings. A creamy tahini dressing works well for a rich taste. For tangy, try a balsamic vinaigrette. If you love spice, add sriracha or chili oil to your dressing. Each choice will give the salad a new flavor, so don’t be afraid to experiment! For the full recipe, click here to bring this Zucchini Noodle Salad to life! To keep your zucchini noodle salad fresh, refrigerate it right away. Place it in a clean bowl. Cover it tightly with plastic wrap or a lid. This helps prevent air from getting in and keeps the salad crisp. If you add dressing, store it separately. This keeps the noodles from becoming soggy. Use airtight containers for the best storage. Glass containers work great because they are durable and do not stain. Plastic containers can also work well, just ensure they seal tightly. Avoid using metal containers, as they may react with the salad ingredients. When stored correctly, your zucchini noodle salad lasts about three days in the fridge. The salad is best enjoyed fresh, but it can still taste good after a day or two. If you stored the dressing separately, it can last up to a week. Just remember to check for freshness before eating. Yes, you can make Zucchini Noodle Salad ahead of time. It’s great for meal prep! I suggest prepping the veggies and dressing separately. Store the noodles in one container and the dressing in another. This keeps everything fresh. When you're ready to eat, just combine the two. This salad tastes even better after the flavors meld together! If you don’t have zucchinis, you can use other veggies. Try spiralized carrots, sweet potatoes, or cucumbers. These alternatives add different flavors and textures. Each option brings its own unique twist to the dish. You can even mix different veggie noodles for a colorful salad! To avoid soggy noodles, salt your zucchini first. Let them sit for about 10 minutes. This draws out excess moisture. After that, pat them dry with a paper towel. You can also use a spiralizer that creates thicker noodles. Thicker noodles hold up better. Remember to keep the salad cold until serving! Zucchini noodle salad is fresh, easy to make, and full of flavor. We covered the key ingredients, from zucchini to feta, and shared simple steps for preparation. We also explored tips for choosing the best veggies and reducing sogginess. Variations allow you to customize for your taste, while the storage section ensures your leftovers stay tasty. Enjoy experimenting with this salad, knowing it fits any diet and season!$

Discover the refreshing flavors of Zesty Zucchini Noodle Salad that your taste buds will love! This vibrant dish combines spiralized zucchini with cherry tomatoes, avocado, and feta cheese, all drizzled with a zesty dressing. Perfect for a quick meal or a side dish, this healthy salad is easy to make in just 15 minutes. Click through for the full recipe and enjoy a delicious, nutritious treat that will brighten your day!

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Ingredients

3 medium zucchinis, spiralized

1 cup cherry tomatoes, halved

1/2 red bell pepper, finely diced

1/4 cup red onion, finely chopped

1 avocado, diced

1/4 cup feta cheese, crumbled

1/4 cup fresh basil leaves, torn

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Optional: Red pepper flakes for added spice

Instructions

Start by spiralizing the zucchinis using a spiralizer to create long noodle-like strands. Place them in a large mixing bowl.

Add the halved cherry tomatoes, finely diced red bell pepper, chopped red onion, and diced avocado to the bowl with the zucchini noodles.

In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. If you like a bit of heat, add red pepper flakes to taste.

Pour the dressing over the salad ingredients in the large bowl. Gently toss everything together until well combined, ensuring the dressing coats the vegetables evenly.

Sprinkle the crumbled feta cheese and torn basil leaves on top of the salad. Give it one last gentle toss to incorporate them without breaking the avocado too much.

Taste and adjust seasoning if needed. Serve immediately or let it chill in the fridge for about 10 to 15 minutes for the flavors to meld together.

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

- Presentation Tips: Serve in a large, clear salad bowl to showcase the vibrant colors of the ingredients, and garnish with additional basil leaves and a drizzle of olive oil.