Summer Zucchini Noodle Salad with Lemon Herb Vinaigrette

Summer zucchini shines in this zucchini noodle salad recipe. Raw zucchini is tossed in a zesty tahini dressing with a savory umami boost for a light, vegan summer salad.

I love fresh summer zucchini. With an overflowing garden this year, I started turning zucchini into new dishes. Instead of cooking them into pasta, this salad uses raw zucchini noodles for a bright, crisp texture and surprisingly rich flavor when combined with the tahini dressing.

When summer delivers zucchini, make a zucchini noodle salad. Many people assume zucchini should be cooked, but the flesh is mild and slightly sweet and works beautifully raw. The skin can be grassy, so many enjoy the tender inner flesh raw, where it contributes a delicate flavor that pairs well with bold dressings.

What are Zoodles?

Zoodles are zucchini turned into noodle-like strands or ribbons by spiralizing, peeling, or slicing. They can resemble spaghetti, fettuccine, pappardelle, or even lasagna sheets depending on the tool and blade you use. Zucchini has a mild, slightly sweet note that amplifies when mixed with other ingredients and a flavorful dressing.

Choose small to medium zucchini for zoodles; large squash tend to be watery and seedy and are better suited for baking.

How to Spiralize Zucchini Without a Spiralizer

If you don’t have a countertop spiralizer, you can still create zoodles with common kitchen tools.

• Hand Spiralizer: A small manual spiralizer produces uniform spaghetti-like strands and is inexpensive and easy to store.
• Mandoline: Use a julienne blade or set to about 1/8″ thickness for long, consistent ribbons. Rotate the zucchini for longer spirals.
• Vegetable/Potato Peeler: A wide peeler yields broad, flat ribbons similar to pappardelle.
• Julienne Peeler: A serrated julienne peeler creates thin strips quickly and works well on firm vegetables.
• Box Grater: The grater can produce short, thin strands; hold the zucchini sideways for longer pieces and a thicker result.

Zucchini Noodle Salad Ingredients

• Zucchini Noodles: Fresh, raw zucchini spiralized into noodles. This recipe serves them raw for the best crunch and freshness.
• Pickled Red Onions: Tangy pickled onions add brightness; drain them well before adding to the salad.
• Carrots: Shredded for sweetness, color, and texture.
• Broccolini: I used broccolini and roasted it here, but you can also use raw broccoli or cauliflower if you prefer.
• Grape Tomatoes: Sweet and seedy-light, they balance the savory dressing.
• Red Bell Pepper: Adds sweet crunch and color.
• Microgreens (Optional): Arugula microgreens are a lovely garnish, but you can skip them or use chopped parsley.

Ingredient Substitutions

• Use yellow summer squash in place of zucchini, or mix both.
• Swap raw red onion for pickled red onions if you prefer less tang.
• Parsnips or thinly sliced jicama can replace shredded carrots.
• Use broccoli or cauliflower instead of broccolini; both are good raw or roasted.
• Cherry tomatoes work as a substitute for grape tomatoes.
• Baby bell peppers add extra color if you want more variety.
• Omit microgreens, or garnish with chopped herbs like parsley or cilantro.

Tahini Dressing Ingredients

• Tahini: Sesame paste that forms the creamy base of the dressing.
• Soy Sauce: I prefer low-sodium for balanced salt and umami.
• Rice Vinegar: Adds mild acidity and sweetness.
• Ginger: Fresh ginger brightens the dressing; grate or finely mince it.
• Maple Syrup: A gentle sweetener without refined sugar.
• Hot Sauce: Adds a touch of heat; use your favorite.
• Garlic: Fresh garlic gives depth—mince or press it.
• Water: Thins and emulsifies the dressing to a pourable consistency.
• Salt and Pepper: A pinch to taste enhances the flavors.

Dressing Substitutions

• Replace tahini with almond, cashew, or sunflower seed butter, or use unsweetened vegan yogurt for a lighter dressing.
• Use tamari or liquid aminos instead of soy sauce for gluten-free options.
• Apple cider or champagne vinegar can substitute rice vinegar.
• Use ground ginger sparingly in place of fresh (about 1/4 tsp ground = 1 tbsp fresh).
• Agave or date syrup are good alternatives to maple syrup.
• Any hot sauce or a pinch of red pepper flakes will add heat.
• Garlic powder can replace fresh garlic if needed (use less: about 1/4 tsp powder per clove).

How to Make Zucchini Noodle Salad

1. If roasting broccolini, preheat the oven to 425°F (220°C); otherwise skip this step.
2. Combine all dressing ingredients in a blender or food processor and blend until smooth. Add tahini last to avoid sticking to the blade housing.
3. Store the dressing in a sealed container until ready to use. This recipe makes extra; you can refrigerate or freeze the remainder.
4. Roast broccolini on a baking sheet for about 15 minutes, then cool before adding to the salad.
5. Spiralize the zucchini and cut the long strands into shorter pieces so the salad is easy to eat.
6. Drain pickled red onions on paper towels to remove excess brine.
7. In a large bowl, combine zucchini noodles, cooled broccolini, red bell pepper, pickled red onions, shredded carrots, and grape tomatoes if using.
8. Pour about half the dressing over the salad and toss with tongs until everything is evenly coated. Add more dressing to taste or serve extra on the side.
9. Serve portions in bowls and garnish with scallions, black sesame seeds, and microgreens if desired.

Recipe FAQs

• Cut long zoodles into 1–2 inch pieces so the salad is easier to eat.
• If you cook broccolini, let it cool completely before adding so the salad stays crisp.
• Always drain pickled vegetables to avoid an overly briny salad.
• The dressing will thin out when mixed with zucchini because zoodles release water; this is normal.
• The recipe yields extra dressing—keep the remainder in the fridge for another salad or freeze up to three months.
• Prepared salad will stay fresh for 3–5 days refrigerated.

Tips

• Try this salad with yellow squash or a mix of squash varieties for color and variety.
• Reserve extra dressing for those who like a saucier salad.
• For a heartier meal, add cooked chickpeas, tofu, or tempeh.
• Serve this as a light dinner or a colorful side for summer gatherings.

For a quick, fresh dinner in under 30 minutes, this zucchini noodle salad is a perfect summer option.

📖 Recipe