Zoodle Salad with Scallion Vinaigrette

A very good reason to own a sprializer.

salad, spiralizer, zoodle, zucchini, zucchini noodles
Serving Size: 8

Zoodle Salad with Scallion Vinaigrette / Katie Workman themom100.com

Yes, I’m still talking about spiralizing, which isn’t exactly the discovery of the summer. Well maybe it was.  Just not this summer.

I can be a little slow to embrace a new kitchen toy.  But then I can be hard to shut up.

And so, I humbly offer up a simple recipe for spiralized zucchini with a punchy vinaigrette, knowing that there are very few of you who are going to look at this photo and said, “Wow! What in tarnation is going on here???”

But if there are a few of you non-spiralizers out there, isn’t this cool?  (And if you’re thinking about buying one and not sure which one to buy, check out this article).

This is so about the extruded squash.  Beyond that the only other thing to discuss is the vinaigrette you choose.

Of course you could use any vinaigrette you want, like Chervil Vinaigrette or Mixed Greens with Pomegranate Vinaigrette or Salmon with Tarragon Vinaigrette or Salmon, Arugula, and Avocado Salad with Lemon Vinaigrette or just a plain old Classic Vinaigrette.

And check out this recipe for Spiralized Cheesy Butternut Squash and Carrot Casserole with Chicken.

Spiralized Cheesy Butternut Squash and Carrot Casserole with Chicken / Katie Workman themom100.com

And then know that you can make these recipes with thinly sliced vegetables, if you haven’t bought a spiralizer, because it is a very fun toy, but it is, for the most part, a toy.

You could definitely throw in a handful of chopped fresh herbs.  You could throw in halved cherry or grape tomatoes for color.  You could mix up summer squash and zucchini for a cool color mix.  Ladies and gentlemen, zoodles.

Zoodle Salad with Scallion Vinaigrette

Print

  • 4 zucchini, spiralized using the Kitchen Aid 5 Blade Spiralizer with Peel, Core and Slice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon white wine vinegar
  • 1/3 cup minced scallions
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground pepper to taste

1. Place the zucchini in a large bowl. In a small container or bowl combine the olive oil, sherry vinegar, white wine vinegar, scallions, Dijon mustard, salt and pepper. Stir or shake to blend well. Drizzle the dressing over the zucchini noodles and toss to coat well. Refrigerate for at least 30 minutes, and up to a day, for the vinaigrette to soak into and soften the zoodles slightly. Don’t you like a salad that you not only can but should dress ahead?

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