When you need a meal that’s incredibly fresh, stunningly vibrant, and on the table in minutes, this raw zucchini noodle salad is your new best friend! Forget turning on the stove; this dish is all about crisp textures and bold flavors. We’re talking tender zucchini spirals, juicy cherry tomatoes, and briny olives, all tossed in a luscious creamy dressing with a nutty crunch from pine nuts and sesame seeds. It’s the perfect plant-powered saving grace for busy weeknights, warm summer days, or anytime you want a meal that makes you feel fantastic.
Ingredients
• 4 medium zucchinis, spiralized
• 12 ounces / 340 g pitted black olives, halved lengthwise
• 1 pint / 290 g cherry tomatoes, halved lengthwise
• ½ cup / 75 g pine nuts
• ¼ cup plus 2 tablespoons / 55 g sesame seeds
• ⅔ cup / 160 ml creamy Italian dressing
Instructions
1. In a large mixing bowl, combine the spiralized zucchini, halved black olives, halved cherry tomatoes, pine nuts, and sesame seeds.
2. Pour the creamy Italian dressing over the and toss gently until everything is well-coated.
3. Divide the salad evenly among 4 serving plates or bowls and serve immediately.
Nutritional Information
• Per serving, based on 4 servings.
• Calories: 562
• Total Fat: 53 g
• Saturated Fat: 6.3 g
• Sodium: 886 mg
• Carbohydrates: 22 g
• Dietary Fiber: 8.5 g
• Net Carbs: 13.5 g
• Sugars: 6.7 g
• Protein: 8.9 g
Pro Tips
• Lightly toast the pine nuts and sesame seeds in a dry skillet for 2-3 minutes until fragrant to dramatically deepen their nutty flavor.
• For a vegan version, ensure your creamy Italian dressing is egg-free. To make this recipe nut-free, simply omit the pine nuts or swap them for toasted sunflower seeds.
• To prevent the salad from becoming watery, you can salt the zucchini noodles, let them sit in a colander for 20-30 minutes to draw out excess moisture, and pat them dry before using.
• This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. The texture will soften over time.
FAQ
Q: How do I stop zucchini noodle salad from getting watery
A: To prevent a watery salad, you can salt the spiralized zucchini and let it sit in a colander for 20-30 minutes. This process draws out excess moisture. Be sure to pat the noodles dry with a paper towel before mixing them with the other ingredients.
Q: Can I make this zucchini noodle salad vegan or nut-free
A: Yes, this salad is easily adaptable. For a vegan version, use a creamy Italian dressing that is egg-free. To make it nut-free, you can omit the pine nuts or substitute them with toasted sunflower seeds for a similar crunch.
Q: How long does this raw zucchini salad last in the fridge
A: This salad is best served immediately for the crispiest texture. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the zucchini noodles will soften over time.
