Summery Lemon Dill Zucchini Salad

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Since zucchini is so soft it doesn’t always have to be cooked to be enjoyed as noodles, which makes it a great option for salads.

This light and refreshing zucchini salad includes the addition of asparagus, giving it a little more texture and flavor.

It’s drizzled with a light Lemon Dill Dressing, making it a great appetizer or even a main meal, since it’s so high in fiber.

Throw in some chickpeas or white beans for extra nutrients if desired, or enjoy this simple, bright salad as is.

Serves 2–4

Ingredients for Summery Lemon Dill Zucchini Salad:

  • 1 bunch asparagus
  • 1–2 tablespoons extra-virgin olive oil
  • 3 medium zucchini
  • 1⁄2 medium red onion
  • 1 cup cherry tomatoes
  • 1⁄4 cup shredded Parmesan cheese
  • Ingredients for Lemon Dill Dressing
  • 1 tablespoon fresh chopped dill
  • Juice of 2 lemons
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Pepper

Instructions for Summery Lemon Dill Zucchini Salad:

1- Preheat oven to 400°F. Cut off the end stalks of the asparagus. Spread asparagus on an aluminum-foil-lined baking sheet and drizzle with 1–2 tablespoons olive oil. Bake for 20 minutes.

2- Cut zucchini in half and slice off both ends. Spiralize using a small-noodle blade. Place into a large bowl.

3- Remove outer skin from onion and slice off both ends. Spiralize using a small-noodle blade. Add to bowl with zucchini.

4- Chop cherry tomatoes and asparagus and add to bowl. Add Parmesan cheese as well.

5- In a small bowl, add dill, lemon juice, olive oil, and a dash of salt and pepper. Add to salad bowl and toss.

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