A refreshing blend of zucchini, red onion, and a simple vinaigrette makes this summer zucchini noodle salad perfect for hot days! Use your spiralizer to make these zoodles in no time!
Our garden will be exploding with zucchini soon, and I can’t wait! We love this summer vegetable – whether it’s in salads, or chocolate chip zucchini bread, or even just lightly sautéed in olive oil with garlic. Darryl even loves to batter and fry zucchini, and has been known to fry a zucchini blossom or two as well.
I love using my spiralizer, and this zucchini salad is a great chance to do so. Zucchini noodles take just a minute to make, and if you add a thinly sliced red onion and some homemade vinaigrette, you have a simple but flavorful zucchini noodle summer salad.
Zoodles are also great cooked, but in the summer, it’s so nice to be able to use them in a cold salad.
How do you make zoodles?
If you have a spiralizer, it’s super easy! Just slice the ends off the zucchini, fit it into the spiralizer, and turn the handle. Long, thin ribbons of zucchini will come out the other end of the spiralizer.
Can you make zucchini noodles without a spiralizer?
Yes, you can! If you don’t have a spiralizer, you can try slicing the zucchini very thin with a sharp knife. It’s easiest to use a spiralizer, but in a pinch, you could make do with a knife.
Can you use a different vegetable in this salad?
You can use cucumber if you prefer, or possibly even carrots. The texture of carrots will be a lot crispier.
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Simple Zucchini Noodle Salad.
I love the gorgeous summer colors in this zucchini noodle salad! It’s such a fun summer side dish – perfect for serving at your next barbecue! If you’re planning to serve a crowd, you’ll have to double or triple this salad. For another fun summer salad, try this broccoli salad with bacon or this vegan macaroni salad.
This zucchini noodle salad would be great served with:
- grilled chicken
- pulled pork sandwiches
- any type of grilled veggie burger
Are you looking forward to zucchini season? What will you make or bake with it?
This recipe was originally published in July 2016. It has been updated.