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–+ servings
spiralized vegetable noodles on a plate

Veggie Noodle Salad

A spiralized beet, zucchini, and butternut squash salad with a lemon vinaigrette. No cooking required, ready in about 20 minutes
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Prep Time: 20 minutes
Total Time: 20 minutes

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Course: Appetizer, Lunch, Side Dish
Cuisine: American, Italian
Keyword: beet salad, no-cook, spiralized beet and zucchini salad
Servings: 4
Calories: 163kcal
Author: Anne Lawton

Veggie Noodle Salad

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Ingredients

  • 2 beets cleaned and peeled and spiralized - about 2 cups spiralized
  • 1 small zucchini cleaned and spiralized 1 1/2 to 2 cups spiralized
  • 1/2 medium butternut squash cleaned and peeled and spiralized - about 2 cups spiralized
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons fresh mint chopped

DRESSING

  • 3 tablespoons olive oil
  • 1 clove crushed garlic
  • 1 tablespoon freshly squeezed lemon juice
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Instructions

  • Mix the dressing ingredients together and chop the mint
  • Place the veggie noodles into a large bowl
  • Add the sea salt and mix
  • Allow the noodles sit a room temperature for about 15 minutes
  • Pat dry the noodles dry with a paper towel
  • Stir in the herbs and dressing and serve

Nutrition

Serving: 1 | Calories: 163kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 621mg | Potassium: 598mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10079IU | Vitamin C: 32mg | Calcium: 62mg | Iron: 1mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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