Does my life need another zucchini recipe? YES, yes it does! Even though zucchini cultivates joke after joke in the summer about its seemingly inexhaustible, high-volume production (lock the door and turn off the porch lights), I personally can’t get enough of this healthy, versatile summer squash.

One of my favorite ways to enjoy zucchini is my running it through a spiralizer to make vegetable noodles that work as a pasta substitute. Today’s spiralized zucchini recipe is Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing, read on for the recipe:

The first thing many people ask when I serve them this beautiful, curly green salad is, “You can eat raw zucchini?” Of course, you can eat raw zucchini! It’s low in calories and satisfyingly crispy, and the squash actually retains more nutrients than if cooked. For my raw zucchini salad, I use a spiralizer to create the zucchini noodles, but you can also use a vegetable peeler to create flat strips or a paring knife to slice into thin discs. It’ looks a little different, but tastes the same! 

To boost the “greenness” and nutrition of my Green Glow Chilled Zucchini Salad, I simply toss in shelled edamame beans (thawed from a freezer-aisle bag for convenience) for a protein boost and add raw pistachios for heart-healthy fats and extra crunch! And, avocado . . . duh!

As a finishing touch, I stir in a homemade lemon gremolata. Zucchini lemon is a magical flavor combination! The recipe for this vibrant, light dressing is good on nearly evaaarrrythang! When I’m in a rush, I rely on store-bought dressing – I’m a fan of the fresh Organic Lemon Herb Vinaigrette Dressing found on the refrigerated shelves of the produce department.

This raw zucchini salad can be made ahead and kept chilled, just add avocado before serving – ain’t nobody gonna tolerate a brown avocado! This easy spiralized salad is at the top of my request list for picnics, potlucks and patio parties. Leftovers can be stored in the fridge for up to three or four days, even meal-prepped in glass jars for grab-and-go healthy lunches through the week.

Green Glow Zucchini Salad with Lemon Gremolata  is gluten-free, paleo-friendly, lower-carb, vegan . . . and if you omit the edamame, Whole30. Nutrition information:  approximately 196 calories per serving with 14.6g carbohydrate (8.9 net carb), 14.1g fat, 5.8 g protein.

Do you have a favorite spiralized zucchini recipe or healthy zucchini recipe? What other green things could I add to this spiralized zucchini salad? Please share in the comments – XOXO, Jennifer 

5 from 10 votes

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Green Glow Chilled Zucchini Salad with Lemon Gremolata Dressing

Prep Time

15 mins

Total Time

10 mins

 

Course: Salad

Keyword: avocado, lemon, spiralizer, zucchini

Servings: 4 servings

Calories: 196 kcal

Ingredients

• 1 lb. fresh zucchini
• ½ cup shelled edamame beans thawed from frozen
• ¼ cup raw shelled pistachios
• 1 medium avocado chopped

Dressing*:

• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic minced
• 2 teaspoons freshly grated lemon peel zest
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Wash and dry zucchini and chop off ends. Prepare for salad by either spiralizing into “noodles,” shaving into ribbons with a vegetable peeler, or slicing into thin discs with a knife.

2. Add prepared zucchini to bowl and mix in edamame beans and pistachios. 

3. To make dressing, whisk together lemon juice, olive oil, parsley, garlic, lemon zest, salt, and pepper. 

   *Or, dress with ½ cup Litehouse® Organic Lemon Herb Vinaigrette Dressing and sprinkle with extra lemon zest lemon zest.

4. Just before serving, add chopped avocado.

5. May be made ahead and dressed before serving. Leftovers stay fresh covered in refrigerator for three to four days.

Recipe Notes