This vegan salad is packed full of veggie goodness with raw zucchini noodles, tomato, mint and rocket (arugula) and spring onions. Toasted sunflower seeds sprinkled over the top add a deliciously nutty crunch.
I know, salads aren't really a winter thing, but we had the most wonderful preview of spring weather here in Brisbane last weekend, that I just had to celebrate it with more weather appropriate fare. Out came my summer dresses (if only for a few days) along with this gorgeous, if messy looking salad.
Don't get me wrong, I love winter comfort foods as much as anyone, however, after a while all that heavy food starts to make me feel weighed down, and not the happiest of campers. Salads, though, good wholesome salads, with a depth of flavour and a few things going on, make my heart sing, which is why I was all too ready to get my salad on when warmer weather struck.
The salad in question is a zucchini noodle salad. Springy raw zucchini noodles are tossed with a mix of tomatoes, spring onions, mint and watercress and spiked with a tart and tangy dressing of lemon juice, balsamic, white wine vinegar, garlic and extra virgin olive oil. I know it sounds like a lot of acid, but the combination of lemon, balsamic and white wine vinegar are what really makes this salad sing. The final flourish is a sprinkle of toasted sunflower seeds for a little nutty crunch.
So, if you're ready to take a break from heavy winter fare these zucchini noodles make a great meal, and they would also make a wonderful side too.
📖 Recipe
Ingredients
- 4 medium zucchini
- ¼ teaspoon sea salt
- 3 roma tomatoes, finely chopped
- 1 cup yellow and red grape or cherry tomatoes, quartered
- 6 spring onions, finely chopped
- 2 cups rocket leaves, arugula
- leaves big handful of mint, roughly torn
- ⅓ cup sunflower seeds, toasted
- DRESSING:
- ¼ cup extra virgin olive oil
- 1 clove garlic, finely minced
- 1 ½ tbs lemon juice
- 1 tbs balsamic vinegar
- 1 tbs white wine vinegar
- 2 teaspoon dijon mustard
- salt and pepper
Instructions
- Spiralize the zucchini using a spiralizer. Transfer the noodles to a fine mesh sieve and sit the sieve over a bowl and sprinkle with the salt and toss to combine. Leave the noodles for 15 to 20 minutes. Squeeze the noodles gently to remove any excess liquid and add to a large bowl.
- Add the roma tomatoes, grape tomatoes, spring onions, mint and rocket (arugula) and toss well to combine.
- Make the dressing by adding all of the ingredients to a jar and shaking to combine. Drizzle the dressing over the salad and toss to coat everything in the dressing. Sprinkle with toasted sunflower seeds and serve.
Rosa says
Delicious and wonderfully summery! A great combo.Cheers,Rosa
Annabel says
My poor spiraliser has been sitting in the cupboard since I purchased it so I couldn’t wait to try this recipe to finally use it. I didn’t have sunflower seeds so I used flaked almonds, and crumbled in some feta and it was so good. Thank you!
Liz says
Such a beautiful salad! I haven't pulled out my spiralizer in a few weeks but you've just inspired me to get that baby in action again. Love the addition of sunflower seeds for that crunch factor.
Nicole @ Delicious Everyday says
Thanks Liz! Sunflower seeds are a favourite snack of mine, so I love adding them to salads for some added crunch.
Lola Byatt says
zucchini noodles tastes like noodles, i was amazed when i tried some recently
Gena says
This is such a wonderfully simple and summery twist on zoodles, Jennifer. Love it!
Emilie @ The Clever Carrot says
Jennifer, these photos are just lovely. They are bursting with such vibrant color! And, I must admit, I am very envious of your Brisbane winters.... you got to wear a dress?! Winters here in NY are long, cold and miserable (I'm a son goddess, if i do say so myself). Thank you for such an inspiring and healthy recipe. x