Cold Roasted Zoodle Salad

As the sun shines brighter and temperatures rise, many of us find ourselves craving lighter, fresher meals that are not only delicious but also nourishing. Enter zoodles—zucchini noodles that have taken the culinary world by storm. Zoodles are a popular and healthy alternative to traditional pasta, offering a low-carb, gluten-free option that appeals to health-conscious eaters and food enthusiasts alike.

Experience the taste of summer with this Chilled Zoodle Delight salad, featuring nutritious zucchini noodles and a burst of vibrant vegetables like cherry tomatoes, cucumbers, and bell peppers. This refreshing dish is perfect for warm gatherings and is easy to prepare. Enjoy its low-carb, gluten-free twist on pasta while reaping the benefits of essential vitamins and minerals. Indulge in a delicious, light meal that encourages creativity and seasonal variations.

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Ingredients

4 medium zucchini, spiralized into noodles (zoodles)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 bell pepper, diced (any color)

1/4 cup red onion, finely chopped

1 avocado, diced

1/4 cup fresh basil leaves, chopped

1/4 cup feta cheese, crumbled (optional)

1/4 cup pine nuts, toasted

3 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon lemon juice

Salt and pepper to taste

Instructions

Prepare the Zoodles: Start by spiralizing the zucchini using a spiralizer or a julienne peeler. Place the zoodles in a large colander and sprinkle them lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then rinse and pat dry with a paper towel.

Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts, tossing frequently until they are golden brown and fragrant, about 3-4 minutes. Remove from heat and allow to cool.

Combine Vegetables: In a large mixing bowl, add the prepared zoodles, cherry tomatoes, cucumber, bell pepper, red onion, and avocado. Gently toss the vegetables together, making sure not to mash the avocado.

Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, and pepper until well combined.

Dress the Salad: Pour the dressing over the zoodle mixture, gently tossing until everything is nicely coated.

Add Finishing Touches: Fold in the fresh basil, toasted pine nuts, and feta cheese (if using). Gently mix to distribute evenly throughout the salad.

Chill and Serve: Transfer your zoodle salad to the refrigerator for at least 20 minutes to let the flavors meld and for the salad to chill slightly. Serve cold, garnished with extra basil or feta if desired.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings