• Cold Zucchini Noodle Salad Recipe

    This Zucchini Noodle Salad recipe will give you another creative use for zoodles.

    Cold Zucchini Noodle Salad | StupidEasyPaleo.com

    I made this simple cold salad by tossing them with a drizzle of olive oil and white balsamic, then serving them with tomato and olives.

    With the warmer weather of summer, this would be a great side dish for a BBQ or picnic lunch. Be sure to salt the zucchini in step 1, because it’ll draw out the excess moisture and prevent your salad from becoming a soupy, waterlogged mess.

    If you want to be fancy, you could chop up the olives and tomato or add canned artichokes or even a few leaves of fresh basil.

    Have a spiralizer? Awesome! You can use it to prepare the noodles.

    If not, use a julienne peeler. It’s an inexpensive solution for creating vegetable noodles of all sorts.

    Cold Zucchini Noodle Salad with Tomato and Olives Recipe

    Preparation 30 mins 2017-03-29T00:30:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 5 cups     adjust servings

    Ingredients

    • 5 medium zucchini
    • ~2 tsp sea salt
    • 1 tbsp olive oil
    • 1 tbsp white balsamic vinegar
    • 1 cup cherry tomatoes, whole or chopped
    • 1 cup pitted black olives (I like kalamata), whole or chopped

    Instructions

    1. Peel zucchini with a julienne peeler, sprinkle evenly with salt (I mix it by hand to make sure it’s evenly distributed), and place in a colander to drain for about 20 min. The salt pulls moisture out of the zucchini, making a more tender noodle. Put the colander in the sink because it’ll leak all over the countertop if you don’t.
    2. Rinse thoroughly with water to wash away the excess salt and squeeze to remove the extra moisture.
    3. Drizzle the noodles with olive oil and white balsamic vinegar. Toss to combine.
    4. Add the tomato and olives. Stir in or leave on top…it’s up to you!

    by

    Cold Zucchini Noodle Salad | StupidEasyPaleo.com
    Cold Zucchini Noodle Salad with Tomato and Olives Recipe
    Prep time:
    Total time:
    Serves: 5 cups
    Ingredients
    • 5 medium zucchini
    • ~2 tsp sea salt
    • 1 tbsp olive oil
    • 1 tbsp white balsamic vinegar
    • 1 cup cherry tomatoes, whole or chopped
    • 1 cup pitted black olives (I like kalamata), whole or chopped
    Instructions
    1. Peel zucchini with a julienne peeler, sprinkle evenly with salt (I mix it by hand to make sure it’s evenly distributed), and place in a colander to drain for about 20 min. The salt pulls moisture out of the zucchini, making a more tender noodle. Put the colander in the sink because it’ll leak all over the countertop if you don’t.
    2. Rinse thoroughly with water to wash away the excess salt and squeeze to remove the extra moisture.
    3. Drizzle the noodles with olive oil and white balsamic vinegar. Toss to combine.
    4. Add the tomato and olives. Stir in or leave on top…it’s up to you!

    Pin this Cold Zucchini Noodle Salad Recipe for later!

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    8 thoughts on “Cold Zucchini Noodle Salad Recipe

      1. Awwwww! Thank you so much 🙂 Hope you find some other inspiration. I couldn’t believe I hadn’t thought of combining them before!

    1. I’m a student in the UK. If I were to make a batch in one go, as above (one serving for each day), how long could I expect it to last in the fridge?

      Alternatively, how would you recommend this recipe on a ‘for one’ basis?

      1. Hi Mike…the noodles will definitely get soggier / softer as you let them sit, so they’d probably be fine the next day but then not too appetizing beyond that.

        I would halve the recipe for a serving of one…maybe 2 zucchini and roughly halve the rest of the ingredients.

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