Zucchini Salad Idea: Zucchini Noodle Salad with Lemon-Herb Dressing

This super simple Zucchini Noodle Salad with Lemon-Herb Dressing is a vibrant, healthy dish perfect for showcasing fresh zucchini from your home garden. Or if you haven’t grown them in your garden and grab them from your local grocery store or farm stand, that’s fine too. I like to be able to use whatever I grow because it’s the perfect way to do garden to table, no matter where you’re growing! This is ideal for beginner gardeners and seasoned cooks. It’s an herb-infused recipe that’s light, refreshing, and packed with nutrients. The spiralized zucchini noodles, paired with colorful vegetables and a zesty dressing, make it a standout for garden harvests.

This post is all about zucchini salad idea.

Table of Contents

Why You Should Grow and Eat Zucchini

Zucchini is one of the easiest foods to grow in the garden. It’s also a high yielding plant so you’ll definitely not only enjoy growing it for how easy it is to grow, but you’ll have an abundance of it. But don’t worry, there are plenty of recipes to use zucchini that you might not even thought of. After people have been growing zucchini for millennia. Yes, millennia! Back in 1997, it was reported that archeologists found zucchini seeds in caves in Mexico that dated back 10,000 years. This was 4,000 years earlier than previously thought and studied.

Not only is it great to grow, but there are many benefits to eating zucchini that can help with your health. They’re rich in antioxidants while also being low in sugar, calories, and fat. They’re rich in nutrients like folate, potassium, vitamins A, C, K, iron, magnesium, and calcium. To get the most benefits from zucchini, don’t peel the skin! It has nutrients in it as well – it’s rich in vitamin C and B6. Zucchini may help regulate blood sugar, improve your eyes, digestion, and inflammation.

Zucchini Noodle Salad with Lemon-Herb Dressing Recipe

There are a couple of tools that you’ll need to make this recipe. You’ll need:

a vegetable peeler or a spiralizer to cut up the zucchini
large bowl
kitchen towel or paper towels
knife

Zucchini Noodle Salad with Lemon-Herb Dressing

Serving Size:

Time:

30 to 35 minutes

Difficulty:

easy

Ingredients for the Salad

2 medium zucchinis (about 1 lb), spiralized into noodles
1 cup cherry tomatoes, halved (red and yellow for color)
1/2 cucumber, thinly sliced into half-moons
1/4 red onion, thinly sliced
1/4 cup fresh basil leaves, torn
2 tablespoons toasted pine nuts
1/4 cup crumbled feta cheese (optional, for added flavor)

Ingredients for Lemon-Herb Dressing

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice (from 1 lemon)
1 teaspoon lemon zest
1 small garlic clove, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Directions

Using a spiralizer, turn the zucchinis into long, noodle-like strands. If you don’t have a spiralizer, use a vegetable peeler to create thin ribbons. Place the zucchini noodles in a large mixing bowl and pat dry with a clean kitchen towel to remove excess moisture.
Add the halved cherry tomatoes, cucumber slices, red onion, and torn basil leaves to the bowl with the zucchini noodles. Gently toss to combine the ingredients.
In a small bowl or mason jar, whisk together the olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, Dijon mustard, salt, and black pepper until emulsified. If using a jar, shake vigorously to blend. Taste and adjust seasoning if needed.
Pour the lemon-herb dressing over the zucchini noodle mixture. Toss gently to coat all ingredients evenly, being careful not to break the delicate zucchini noodles
Sprinkle the toasted pine nuts and crumbled feta (if using) over the salad for a nutty crunch and creamy tang.
Transfer the salad to a large, shallow platter. Serve immediately for maximum freshness, or chill for 15 minutes for a cooler, refreshing dish.

Nutritional Benefits

Zucchini: Low in calories, high in fiber, and rich in vitamins A and C, supporting digestion and immunity.
Olive Oil: Provides heart-healthy monounsaturated fats.
Fresh Herbs: Basil, parsley, and thyme add antioxidants and enhance flavor without added sodium.
Pine Nuts: Offer healthy fats and a satisfying crunch.
Low-Carb Option: Zucchini noodles make this a keto-friendly, gluten-free dish.

Tips for Success

Harvest Fresh: Use zucchini from your fall garden or early summer harvest for the best flavor and texture.
Herb Pairings: Grow culinary herbs like basil, parsley, and thyme in your fall herb garden (as inspired by our fall herb planting guide) to complement this recipe.
Storage: If preparing ahead, store the zucchini noodles and dressing separately to prevent sogginess. Assemble just before serving.
Variations: Swap pine nuts for toasted almonds or add grilled chicken for extra protein.