Paula Roy: Whole Foods in Half the Time


Zucchini ‘Noodle’ Salad with Lemon-Thyme Vinaigrette

Think they won’t eat zucchini? Think again!

by: Paula Roy
Spiralized zucchini and a zippy dressing make this an easy, delicious salad

This is a dish that elevates the humble zucchini to impressive new heights. People (like my husband) who don’t love cooked zucchini seem to adore this dish, perhaps because it has such a bright, fresh flavour. It makes a great lunch on its own, or a tasty side dish for grilled meat or fish. I’ve even eaten it stuffed in a pita and that was a meal to remember.


2 small green or yellow zucchini
1 tsp grated lemon zest
1 1/2 tbsp freshly squeezed lemon juice
1 tsp maple syrup or honey
1/4 tsp each salt and pepper
2 tsp fresh thyme leaves
½ tsp Dijon mustard
3 tbsp olive oil (plain or flavoured with a little heat)
1 tbsp minced sweet onion
1/3 cup toasted pecan pieces

Zucchini salad |


 With a spiralizer, turn the zucchini into ‘noodles’. You can also prepare this dish by slicing them very thinly with a mandoline or very sharp knife. Put the zucchini in a bowl and set aside.

 In a small jar with a tight lid, combine lemon zest and juice, maple syrup or honey, salt and pepper, thyme leaves, Dijon, olive oil and finely minced sweet onion. Cover and shake well to combine and emulsify. Taste and adjust lemon, oil or salt to suit your preferences.

 Drizzle the vinaigrette over the zucchini and toss gently to combine.

  If serving later, cover and refrigerate for up to four hours.

  When ready to serve, scatter pecans over the top and serve immediately.

Serves 2 – 3 and can easily be doubled or tripled.

Zucchini salad |

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