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Zucchini Noodle Salad

Posted on June 14, 2018 at 3:58 PM by IWLS Dietitians


  • 3 large zucchini, spiralized
  • 1 yellow or red bell pepper, chopped
  • 1 pint grape tomatoes, quartered
  • 1 cup chopped cucumber
  • 1/3 cup chopped red onion
  • 3 tbsp apple cider vinegar or lemon juice
  • ¼ cup olive oil
  • 1 tsp Dijon mustard
  • 1 tsp maple syrup (optional)
  • ½ tsp onion powder
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp pepper
  • ½ tsp sea salt


  1. Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl.
  2. In a small bowl whisk together the dressing ingredients.
  3. Pour dressing over salad and toss to combine. Taste and add additional salt and pepper if needed.
  4. Let sit in the fridge for 20-30 minutes before serving.


Nutrition Facts: 100 kcal, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Carbohydrates 8g, Fiber 2g, Sugar 5g, Protein 2g, Sodium 80mg, Cholesterol: 0mg


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