Zucchini Noodle Salad with Beans, Feta, and Lemon
This healthy and easy to make zucchini noodle salad is hearty enough to serve as a vegetarian meal, but it can also serve as a flavorful side salad that everyone will love.
Zucchini is everywhere right now and I am loving it! On the same day I developed this recipe, I also made pumpkin muffins. A typical food blogger, straddling seasons and thinking ahead. I have a notebook of all my recipe ideas and in it I had jotted down a rough idea for this zucchini noodle salad.
We have a farmstand just up the road from us and they have the best and most reasonably priced produce. I drove up there to see what they had and of course, I found zucchini! (Side note, their zucchini is always 3 for $1 which is just amazing!). I grabbed two zucchini and a summer squash, along with a bag of peaches, a huge cabbage, three bell peppers (also three for a dollar), an acorn squash, and a spaghetti squash. All of that beautiful produce inspired me to create this recipe that very same day.
It also served as my lunch which is an added bonus of not only this salad but my job in general.
About this zucchini noodle salad:
I decided to use both the summer squash and one of the zucchini because I think the two colors are pretty in this salad. You could definitely use two zucchini if that’s what you have, or two summer squash.
I added cannellini beans and feta cheese for protein and flavor. It’s certainly hearty enough to be a meal, but it also makes a great side salad or addition to a picnic or bbq.
Tip: Don’t have cannellini beans? Try great northern beans, chickpeas, or shelled edamame!
I kept the flavors in this salad bright and lively with zesty herbs, tomatoes, and freshly squeezed lemon juice. I used lots of mint and parsley for a combination reminiscent of one of my favorite salads, tabbouleh. Dill would also be fantastic in this salad, or a touch of basil. You can definitely have fun with it and create your own combination.
A note about spiralizing:
I realize that not everyone has a spiralizer. If you don’t have a spiralizer, you could also use a vegetable peeler and shave the zucchini into ribbons. You could grate it using large holes on a grater, or slice it thinly using a mandoline. You could also use a sharp knife and cut it into thin strips. Lots of ways to enjoy this zucchini noodle salad without actually making zucchini noodles. I do have a spiralizer – I’ve tried three different brands and I currently own and use an Inspiralizer (the creator, Ali, is a friend but I purchased it myself). It’s by far my favorite of all the spiralizers I have tried — it has the best suction to keep it in place and the best method for changing the blades.
Another note about spiralizing – if you are using a spiralizer, it has the tendency to make verrrrry long noodles. These can be a little tricky to eat, so grab a kitchen scissors and snip them to a more manageable length before tossing this salad together.
Serving Size: 1
Amount Per Serving: Calories: 187 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 11mg Sodium: 303mg Carbohydrates: 22g Fiber: 4g Sugar: 3g Protein: 8g
Verdict: This bright and fresh zucchini noodle salad is going in my regular rotation.
Husband’s take: I’m not sure I’ve shared this with Ben yet! I made this on a day after we had hosted company and I made soooooo much taco stuff. He was pretty much just eating nachos on repeat.
Changes I would make: None are necessary, of course, but if you want to have fun swapping out some different herbs, beans, or vegetables, it’s still going to be great and it’s always fun to switch things up a little bit.
Difficulty: So easy!