Zucchini Noodle Salad
This fresh salad will see green – though it does not call for thin lettuce. We cut sweet and spicy honey jellybean nuts into pieces, add a lot of pieces, and finish some with a somewhat sophisticated pistol for making the extreme summer side.
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For the vinaigrette process:
Extra-virgin olive oil
Freshly squeezed lime juice
2 to 4 limes
seeded and ribs removed, chopped
For the salad:
(about 6 medium), ends trimmed and spiralized, or 3 (10.7-ounce) packages store-bought zucchini noodles (about 7 1/2 cups zoodles)
Make the dressing:
Now place all of the ingredients in a blender and blend until it became smooth. Taste and season with more salt as needed.
Make the salad:
This is the final procedure, just put all the zucchini noodles and cilantro in a large bowl. Pour over the dressing and toss to combine. Top with the pistachios and serve immediately to your guest.
Favorite Summer, Gluten-Free, Healthy, Low Carb, Vegan, Vegetables, Vegetarian, Zucchini, Zucchini Noodle
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