Zesty Zoodle Salad

Healthy ― YES! Delicious  ― YES! Easy ― YES!

I must tell you that this one is going to surprise you! I have made zoodles for quite some time now, and I love the fact that it tricks your mind that you are eating noodles.  Sometimes, I would even mix zucchini noodles and spaghetti just to eat fewer carbs, and from time to time I’d create this spectacular salad. Doesn’t it look absolutely scrumptious?  

Everything is pretty much really good for you, and you can really use any veggie you have, or perhaps add some fruit like mandarins, oranges or strawberries. You really don’t need a roadmap to make an amazingly nutritious salad, but I felt like I would need to show you a basic salad that Nebs and I have been enjoying lately.  You can do it with any protein that you wish, or eat it as it is. It’s plain and simple. Be your own creative you and zoodle a masterpiece.

Zesty Zoodle Salad Recipe

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Thanks and Happy Cooking, my friends! 

Zesty Zoodle Salad Recipe

Zesty Zoodle Salad

Course Salad
Prep Time 15 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 1 Medium Zucchini
  • 1 large Carrot or 2 smaller
  • 1/2 English Cucumber
  • Assorted Bell Peppers sliced into strips lengthwise (1 of each color {red, orange, yellow}, medium size)
  • 10 Cherry tomatoes sliced in half (you may use another type if you desire)
  • 1/2 cup Calamata olives
  • 1 Avocado
  • 1/2 bunch Flat-leaf Parsley Italian parsley or Cilantro, stems removed (reserve some for garnish)

Zesty Vinaigrette

  • 1 Ripe large Lime squeezed
  • 1/2 tsp lime zest
  • 1 Tbsp honey or agave syrup
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp rice vinegar or apple cider vinegar
  • Sriracha Sea Salt to taste about 1/4 teaspoon or a bit more
  • OR 1/4 tsp chili powder + Salt to taste

Garnish optional

  • 1/4 cup parsley finely chopped
  • Za'atar


  1. Using a Spiral Vegetable Slicer zoodle zucchini, carrot, and cucumber. You may use kitchen paper towel t to pat dry the excess moisture.
  2. Slice peppers ―  Slice pepper in half, remove seeds and the top and slice each pepper lengthwise.
  3. Cut Green onions (You may use red onions if you do not have green onions), sliced cherry tomatoes in half, or if you have other larger tomatoes slice them into wedges and slice olives as well.
  4. Combine ingredients for zesty Vinaigrette, and drizzle half of it. Toss everything together and taste to see if you need more. You can always drizzle more vinaigrette later.
  5. Lastly, and before serving slice avocado. Now you can make pretty roses, or just slice however you wish.
  6. Serve it right away. This will not hold for too long due to cucumber and zucchini who will produce more moisture as it sits especially at the room temperature. It is the best if eaten right away. It takes literally less than 10 minutes to put it together. You may prepare vinaigrette ahead and store it in the lidded jar.
  7. Garnish with chopped parsley and za'atar.

Recipe Notes

This will not do very well in the lunch boxes. You can prepare it 15 minutes before eating, and it will still hold ok.  I test it by placing leftovers in the fridge, and it wasn't good after. It losses crunch and it's too much liquid from zucchini and cucumber, and of course vinaigrette. This is fantastic with pork chops, fish, or a steak. Always cut avocado just before serving. Here is how I made my rose. I need a little more practice, but it's ok, I suppose. TIP  ― Since Zoodles, cucumber, and carrots are quite long after using a spiral slicer, you may use scissors to break them into smaller spiral pieces.

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