This Zoodle salad is about to bring a delicious amount of Zen to your dinner table!
Because with just five ingredients – yes, just five! – and a few minutes of your time you’ll have a simple yet flavour-packing salad that, as a “blank canvas” style dish, will accompany almost any meal.
When it comes to trends and fashions I’m always a bit behind the times. I think part of it is that I’m lazy, the other is that I’m not that fussed about having the lastest and greatest of things.
Take today for example: I saw a panel on a TV show discussing the new and upcoming Apple iphone 8. There’s already an 8, seriously?
Because here I am still happily tapping away at my iphone 5. Sure there is part of me that would love to have the newest and greatest model of mobile phone – and use it for all other things than actually calling people – but the cost and the thought of going out and buying, setting up a new phone and stuff, right now, is not the highest of priorities!
And, as much as this self-confessed foodie would hate to admit it, I’m also a little bit behind when it comes to food fashions and trends.
And zoodles, or noodles made from zucchinis, and is one of them.
And it’s not just zucchini noodles. Any vegetable or fruit noodle (and the associated/ obligatory spiralizer) have been far away from my foodie radar. But that has changed recently and I can kinda see what all the fuss is about. And when a zoodle salad is concerned, I certainly understand what all the fuss is about because zoodle salad = kick-ass salad awesomeness!
Zucchini noodles are awesome. Sweet potatoes are awesome. Potato noodles are awesome. Pretty much any vegetable thrown through a spiralizer and used in one way or another is awesome.
And so this recipe today is the first (apart from a wary adventure with sweet potato noodles last year), perhaps of many, in which I am slowly delving into the love of vegetable noodles.
So, I won’t keep you long because I know you want to run off and make this recipe asap – you’re only human! – but I will give you a few notes on the recipe:
If you don’t have a spiralizer, don’t worry, you don’t need it. Instead, you can slice the zucchini on a mandolin, or it into wafer thin coils using a vegetable peeler, or even use a sharp knife to slice the zucchini into thin, julienne-style batons. Whatever you have lying around the house will be fine.
Although I would suggest – seeing as I am a newly converted Zoodle and spiralizer fanatic – that, if you do not have a spiralizer, it should be at the top (*hint* *hint*) of your “must have” kitchen appliance/ accessory list.
And the last note I have is concerning the dressing. The chopped basil and parsley, the pecans, and the sun-dried tomatoes all come together to give the salad, in my opinion, all the flavour it needs. So the dressing I suggest in the recipe below is nothing more than olive oil and lemon juice (with a pinch of salt and pepper) and nothing else. The lemon juice pairs awesomely with the zucchini and pecans without adding any other major flavours which keeps the “blank canvas” approach I talked about above.
However, don’t feel you are limited to just this simple dressing. You can use any dressing / vinaigrette you have sitting in your kitchen, or one you love to make. The choice is up to you!
And that is all. Zoodle salad for the win!
Happy Monday foodies!
Zoodle Salad with Pecans and Sun-Dried Tomatoes
A simple summer dish that will accompany almost any meal, this zoodle salad contains only five ingredients and will come together in a matter of minutes!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: serves 4 to 6
- Category: salad
For the Zoodle Salad:
- 400g Zucchini Noodles
- 100g roasted pecans, roughly chopped
- 150g sun-dried (or semi-sundried) tomatoes, coarsely chopped
- 1/3 cup, firmly packed, basil leaves, roughly chopped
- 1/3 cup, firmly packed, continental parsley leaves, roughly chopped
For the dressing (optional):
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- ½ tsp ground black pepper
- generous pinch of salt.
- In a large bowl combine the salad ingredients. Toss until everything is well distributed.
- Whisk together the dressing ingredients and pour over the salad just before serving. Toss lightly again and serve.
- When cut, such as through a spiralizer, Zucchini quickly becomes discoloured and dries out. If you want to prepare the zoodles ahead of time, submerge them in water with the addition of 1 to 2 tbsp of lemon juice or vinegar. When ready to use, drain the zoodles and dry them lightly with paper towel.
- If you don’t have a spiralizer, don’t worry! You can slice the zucchini on a mandolin, or it into wafer thin coils using a vegetable peeler, or even use a sharp knife to slice the zucchini into thin, julienne-style batons.