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Asian Zucchini Noodle Salad #FoodBloggerLove

This Asian Zucchini Noodle Salad is a delicious mix of zucchini, carrot, sweet bell pepper, green onion and basil, tossed with a tasty sweet/tart dressing. It's a light, fresh, and healthy meal that requires no cooking, making it the perfect summertime meal.

Asian Zucchini Noodle Salad: Veggies First, Then Dessert

This post and photos were first shared on Home Sweet Homestead on 6/20/19

I belong to an online group called #FoodBloggerLove, and they have a fun game the members can participate in. You claim the last blogger in the comment section, then add your own blog link. Then you have a week to post an inspired recipe from their blog.

I had the pleasure of choosing Culinary Adventures with Camilla.

Veggies First, Then Dessert: Asian Zucchini Noodle Salad

I've been following Camilla's blog since the early days of the Secret Recipe Club back in 2011. (The club has since retired) Her recipes are both delicious looking, as well as adventurous.

You THINK you know someone, but when you start really digging into their blog and reading their bio, you always learn something new and inspiring about that person. When she isn't cooking, making jewelry, or out on a hike with her "three boys", you'll usually find her on assignment somewhere, getting to wine and dine with like-minded foodies in her area, or reading a good book.

I had no idea that Camilla has SCUBA divemaster and au pair, among many other talents, as part of her impressive resume!

Veggies First, Then Dessert - Asian Zucchini Noodle Salad

Her husband and two son's are her willing and honest taste-tasters, and she has done a good job of following her parenting goal: "Grow conscientious, creative kids with fearless palates!"

My palate isn't quite as adventurous as Camilla's, so I decided to check out some of her less exotic options. While her Salmon Burgers with Roasted Tomatillo Cream, and Coconut Mojito caught my attention, I knew I was going to make her Zucchini Ribbon Salad as soon as I seen it. I love zucchini noodles, and when I saw the recipe had an Asian flair I was hooked.

Want to learn more about this interesting woman? Check her out on her blog, as well as Facebook, Twitter and Pinterest.

Veggies First, Then Dessert - Zucchini Noodle Salad

I decided to make the dish more hearty by adding some carrot, red bell pepper, green onion and basil, along with lemon juice, rice wine vinegar, and other Asian inspired ingredients, to make more of a true salad dressing to toss with the veggies.

The best part? No cooking is involved, so it is the perfect fresh, light and delicious summertime meal.

Thanks for the inspiration Camilla! This will be a dish I'll be making often.


Printable recipe

Asian Zucchini Noodle Salad

Ingredients

2 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons soy sauce (I used liquid aminos for a gluten free option)
1 tablespoon fresh squeezed lemon juice
1 tablespoon rice wine vinegar
1 tablespoon honey (substitute with maple syrup to make this dish vegan)
1 teaspoon minced ginger
1 clove garlic, minced
2 medium zucchini, spiralized or julienne
1 large carrot, peeled and julienne
1 large red bell pepper, cut in halve crosswise, then cut into strips
2 green onions, chopped
2 - 4 tablespoons chopped fresh basil (to taste)

Directions

In a blender, blend the olive oil, sesame oil, soy sauce, lemon juice, rice wine vinegar, honey, ginger and garlic until well blended.
In a large bowl, toss the zucchini, carrot, bell pepper, green onion, and basil with the vinaigrette.
Serve as is for a light vegetarian meal, or add some cooked rice for a more complete meal.


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Asian Zucchini Noodle Salad - Veggies First, Then Dessert


Did you make this recipe?

Tag @veggiesfirstthendessert on Instagram and hashtag it #veggiesfirstthendessert

April

April is a vegetarian home cook living with her carnivore husband. She loves creating delicious vegetarian recipes, that help multi-vore families like hers keep the peace.

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