Cooking Creations Lifestyle Recipes

Tasting Tuesday: Zucchini Noodle Salad

I’m pretty sure that just about everyone in my life (besides Husband) is on some kind of diet. I used to ask more questions, but now I’m just nodding and smiling as one friend is starting Whole 30 while another friend just switched from Whole 30 to Paleo. One family member is avoiding dairy while another one is trying to eat all whole-milk dairy products. Some people are doing Keto, some people are counting macros, and others are making up their own new thing that involves eating lots of powdered meals and protein bars. And still more are microwaving pre-portioned frozen dinners for every meal. To each their own, but lifestyle diet trends seem to be a bit excessive right now. I’m beginning to be a little doubtful of any diet plan that forbids eating beans, rice, grains, and other nutrients that have been the basis of civilization’s food intake since the beginning of time. But hey, that’s just me.

The point of all of this is that I made a Keto and Paleo friendly salad this weekend for our annual Father’s Day cookout and I am sharing the recipe with you. It was INCREDIBLY easy to throw together, plus it looked pretty and tasted refreshing. Since so many people are avoiding whole food groups right now, it’s nice to have a party-ready option that won’t offend too many people’s unique sensitivities.

You can make zucchini noodles at home with a spiralizer or buy them in the produce section of just about any grocery store (I bet you can guess which option I picked). I found this recipe from Wholesome Yum food blog. I’d love to collect any favorite recipes from you that also happen to be gluten free, dairy free, and sugar free, but hopefully not taste free.


Zucchini Noodle Salad Recipe
Photo by Wholesome Yum

Zucchini Noodle Salad

Here’s what you need:

  • 3 tbsp Olive oil
  • 1/2 tbsp Lemon juice
  • 1/4 tsp Garlic powder
  • 1/4 tsp Sea salt
  • 1/8 tsp Black pepper
  • 3 medium Zucchini (spiralized)
  • 6 slices Bacon (cooked, cut into small pieces or crumbled)
  • 1 1/2 cup Grape tomatoes (halved)
  • 1/4 cup Fresh basil (cut into ribbons)

And here’s what you do:

  1. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, sea salt, and black pepper, until emulsified.
  2. In a large bowl, combine the spiralized zucchini, chopped bacon, halved grape tomatoes, and fresh basil. Toss with the dressing. Serve immediately.

Serves: 6

Lindsay Sig

11 comments on “Tasting Tuesday: Zucchini Noodle Salad

  1. This looks like a very easy salad that can be changed up to suit the needs of nearly anyone! No pork for one D & another is vegan, (suggestions for a non-meat protein appreciated) I would prefer no tomatoes and no oil. So does that make it a different salad? Now to run to the store for those zoodles..


  2. First zucchini harvested this week!! Not yet tried our spiralizer so thanks for the inspiration 🙂


  3. Awesome! Thanks for sharing!


  4. For all of their hype, I haven’t tried zoodles. As they’re not calorically dense enough for me to just swap in for spaghetti, a salad sounds like a good way to use them. I’m with you about eating styles that exclude foods that formed the basis of traditional diets, allergies aside. I’m personally vegetarian, so those foods – grains, legumes, etc. – are essential!

    It’s so thoughtful of you to seek out recipes that will appeal to all diets. Many of the recipes I enjoy are sugar-free and dairy-free, but not gluten-free. I’ll be on the look-out.

    Liked by 1 person

  5. I completely agree with you! It is all about balance and moderation. That said I do love veggie noodles and this salad looks sooo yummy! thanks for sharing the recipe! ❤

    Liked by 1 person

  6. Thank you for liking my recent post! This recipe sounds super good I might have to try it out


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