Description
Seasoned zucchini noodles topped with savory feta and crunchy toasted almonds make this Zucchini Salad Recipe perfect for summer! Grab some fresh ingredients and make it for a healthy lunch or delicious side dish.
Ingredients
Scale
- 2 large zucchini, thoroughly washed
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp extra virgin olive oil
- 1/4-1/2 tsp sea salt or pink Himalayan salt
- 2 tsp sumac
- 1 tsp dry oregano
- 1/4 tsp Aleppo pepper, hot pepper flakes, or ground black pepper (optional)
- 3 tbsp chopped almonds
- 1 ounce crumbled feta cheese (about 1/4 cup)
Instructions
- Cut off both ends of the zucchini and make the zucchini noodles. If using a vegetable peeler, run the peeler lengthwise until you reach the soft zucchini core, then rotate the zucchini and repeat on all sides, until you only have the core left. If using a spiralizer, use the wide noodle blade (see note #2)
- Place the zucchini noodles in a bowl, add the rest of the ingredients, except for the almonds and feta cheese, and toss well until combined.
- Place in the refrigerator for 15-30 minutes, so the zucchini softens, or serve right away
- Sprinkle almonds and feta cheese right before serving
Notes
- The longer this salad sits in the fridge the softer it will become...and the more flavor the zucchini noodles will absorb from the spices! Less time will produce a crispier salad. Keep the prepared salad in the refrigerator for up to a day.
- You can add the zucchini core to soups, stews, or our zucchini frittata
- Prep Time: 10
- Category: Salad
- Method: Raw
- Cuisine: International
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 102
- Sugar: 1
- Sodium: 270
- Fat: 9.1
- Saturated Fat: 2.2
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 3.5
- Fiber: 1.5
- Protein: 3.2
- Cholesterol: 8.3