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Simple Zucchini Noodle Salad.
Kelly Roenicke
A simple summer salad made with zucchini noodles and red onions.
5
from 1 vote
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
Dairy Free, gluten free, Grain Free, vegan.
Servings
3
Calories
156
kcal
Ingredients
US Customary
Metric
1x
2x
3x
▢
2
medium sized zucchini
▢
½
cup
red onion
sliced very thin
▢
3
Tablespoons
olive oil
▢
2
Tablespoons
apple cider vinegar
▢
½
Tablespoon
Italian seasoning
▢
1
teaspoon
maple syrup
▢
¼
teaspoon
salt
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Instructions
Whisk together the olive oil, apple cider vinegar, Italian seasoning, maple syrup, and salt in a
large bowl
and set aside.
Use your
spiralizer
to make zucchini noodles.
Add the zucchini noodles and red onion to the dressing and toss to coat.
Serve immediately or store in the refrigerator.
Notes
Store leftovers in the refrigerator. They should be consumed within 3 days.
Nutrition
Calories:
156
kcal
Carbohydrates:
6
g
Protein:
1
g
Fat:
14
g
Saturated Fat:
2
g
Sodium:
205
mg
Potassium:
341
mg
Fiber:
1
g
Sugar:
4
g
Vitamin A:
260
IU
Vitamin C:
23.3
mg
Calcium:
34
mg
Iron:
0.9
mg
Keyword
zucchini noodle salad
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