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!
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 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. Same goes for this yummy grilled vegetable salad.
I add cannellini beans and feta cheese for protein and flavor. This salad is certainly hearty enough to be a meal, but it also makes a great side salad or addition to a picnic or barbecue.
Tip: Don’t have cannellini beans? Try great northern beans, chickpeas, or shelled edamame.
I keep the flavors in this salad bright and lively with zesty 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 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. Or 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.
- 2 medium to large zucchini, spiralized to a spaghetti-like size
- 1 cup grape tomatoes, halved
- 1 can (15oz) cannellini beans, rinsed and drained
- 1/2 cup crumbled feta
- 1/2 cup minced fresh parsley
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons minced fresh mint
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon red pepper flakes, more or less to taste
- Place zucchini noodles in a large bowl. Add halved grape tomatoes, beans, feta, parsley, lemon juice, mint, olive oil, salt, and red pepper flakes.
- Toss to combine.
- Taste and add more salt or red pepper flakes as desired. Serve immediately or store in covered container in fridge.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.