Zucchini Noodle Salad

4 from 1 reviews
Zucchini Noodle Salad
Prep time
Total time
Recipe type: Salads
Cuisine: Summer
Serves: 4
  • 2 pounds zucchini, trimmed
  • 1 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons whole-grain mustard
  • ½ teaspoon freshly ground black pepper
  • ½ small red onion, thinly sliced
  • ⅓ cup thinly sliced radishes
  • ⅓ cup chopped, toasted almonds
  • ⅓ cup chiffonade fresh basil leaves
  • 1-ounce Manchego cheese, shaved
  1. Shave the zucchini into long wide ribbons using a vegetable peeler or mandoline, turning the squash as you go. Discard the seed core. Put the zucchini ribbons into a colander set inside a bowl or in the sink, sprinkle with salt, toss and allow drain for 30 minutes. Discard the liquid.
  2. Whisk together the olive oil, lemon juice, mustard, and pepper in a serving bowl. Add the zucchini, onion, and radishes. Toss to combine. Sprinkle with almonds, basil, and Manchego cheese and serve. Can be stored, covered, in refrigerator for up to 3 days.