Recipe Overview

Why you’ll love it: 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. You can easily make this salad without a spiralizer, too!

How long it takes: 15 minutes
Equipment you’ll need: spiralizer or knife
Servings: 6

Zucchini noodle salad with fresh herbs, tomatoes, white beans.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Zucchini Love

Zucchini is everywhere right now and I am loving it! We have a farm stand just up the road from us and they have the best and most reasonably priced produce. I visited recently 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. I enjoyed this zucchini salad for lunch, which is an added bonus of not only this salad but my job in general.

Zucchini noodles in a white bowl with fresh herbs, tomatoes, black beans.

Fresh zucchini noodle salad

Hearty enough for a meal. I add cannellini beans and feta cheese for protein and flavor, so you could easily serve it as a main course salad. It also makes a great side salad or addition to a picnic or barbecue.

Fresh, bright flavors. I keep this salad lively with zesty fresh herbs, tomatoes, and freshly squeezed lemon juice. I use lots of mint and parsley for a combination reminiscent of one of my favorite salads, tabbouleh. Dill, oregano, or basil are also fantastic in this salad. Use whatever you have available.

Versatile. I like to use both summer squash and 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 frequently combine the two types of summer squash for recipes like this yummy grilled vegetable salad.

Zucchini noodle salad in a white bowl with tomatoes, feta, beans.

Pro tip: If you are using a spiralizer, it has the tendency to make very long noodles. These can be a little tricky to eat, so I like to grab a kitchen scissors and snip them to a more manageable length before tossing this salad together.

Recipe Tip

Other types of beans can be substituted for cannelini beans. Try great northern beans, chickpeas, or shelled edamame.

Salad served in a shallow white bowl, additional salad ingredients nearby.

don’t have a spiralizer?

I realize that not everyone has a spiralizer to make zucchini noodles. No worries! You can also use a vegetable peeler and shave the zucchini into thin ribbons (like these sautéed squash ribbons). The squash could be sliced thinly using a mandoline or food processor. Another option is to simply use a sharp knife to cut the squash into thin strips or dice it into cubes. There are many ways to enjoy this zucchini noodle salad.(You may want to call it by a different name to avoid confusion!)

Overhead view of salad in serving bowl.

Storage

Refrigerate: Store the salad in a covered container for up to three days. Stir well before serving.

More Summer Salads

Recipe

Zucchini Noodle Salad with Beans, Feta, and Lemon

4.66 from 26 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
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.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt, more to taste
  • ½ teaspoon red pepper flakes, or to taste
  • 2 medium to large zucchini, spiralized to a spaghetti-like size (see note)
  • 1 cup grape tomatoes, halved
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • ½ cup crumbled feta (fresh mozzarella would be great, too!)
  • ½ cup minced fresh parsley
  • 2 tablespoons minced fresh mint (see note)

Instructions 

  • In a large bowl, whisk together the lemon juice, olive oil, salt, and red pepper flakes.
    3 tablespoons freshly squeezed lemon juice, 2 tablespoons extra virgin olive oil, ½ teaspoon kosher salt, more to taste, ½ teaspoon red pepper flakes, or to taste
  • Add the zucchini noodles, halved tomatoes, beans, feta, parsley, and mint. Stir lightly to combine, until all ingredients are lightly coated with the dressing.
    2 medium to large zucchini, spiralized to a spaghetti-like size, 1 cup grape tomatoes, halved, 1 can (15 ounces) cannellini beans, rinsed and drained, ½ cup crumbled feta, ½ cup minced fresh parsley, 2 tablespoons minced fresh mint
  • Taste the salad, and add more salt or red pepper flakes as desired. Serve immediately or store in covered container in fridge.

Notes

  • Zucchini: Yellow summer squash can be substituted or you can use both kinds of squash for a more colorful salad. Any type of thin-skinned summer squash can be used. 
  • Don’t have a spiralizer? You can use a vegetable peeler to shave the zucchini into thin ribbons. Another option is to thinly slice the squash using a mandoline. You could also use a sharp knife and cut it the squash into thin strips or dice it. 
  • Herbs: You can really vary the flavor of this salad by using a different fresh herb, such as oregano, chives, dill, basil, etc. Use what you have available. I would not advise using dried herbs. 

Nutrition

Calories: 176kcal, Carbohydrates: 20g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 11mg, Sodium: 353mg, Potassium: 607mg, Fiber: 5g, Sugar: 3g, Vitamin A: 932IU, Vitamin C: 25mg, Calcium: 138mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did You Make This?Share a comment and rating below! I love hearing what you think!
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

4.66 from 26 votes (25 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Zeina Daher says:

    5 stars
    Hello Rachel,I will try the zoodle salad, but I was a little confused about nutrition details. The details are per 1g serving of the salad?
    I am doing the IF diet and pay attention to intake calories #. Thank you in advance for your reply.

    1. Rachel Gurk says:

      Thank you for bringing that to my attention! I corrected and updated the nutrition information, but it is still only an estimate as it depends on brands you use, size of zucchini, etc. I hope this helps!

  2. Maria Dem says:

    Can this recipe be baked?

    1. Rachel Gurk says:

      Probably! I haven’t tried it, but I don’t see why it wouldn’t work.

  3. Carol says:

    Love this combination. Since I didn’t have mint,  I substituted oregano. Thanks for a great recipe. 

    1. Rachel Gurk says:

      Oh I bet oregano was tasty in this! Thanks for taking the time to come back and leave a comment – I’m so glad you liked this recipe!

  4. Nikki Gladd says:

    What a beautiful salad! I still haven’t bought a spiralizer — you’re convincing me!

  5. denise says:

    looks fantastic!

    1. Rachel Gurk says:

      Thanks Denise!