Zucchini noodle salad with lemon-tahini dressing

This salad is hydrating, anti-inflammatory, and rich in fibre so it’s ideal for a gentle seasonal reset. It’s a light, plant-based dish perfect for spring-to-summer transition.

For the salad:

  • 2 medium zucchinis, spiralised
  • 1 cup cherry tomatoes, halved
  • 1/2 avocado, diced
  • 1/4 cup fresh mint leaves
  • 1/4 cup edible flowers (nasturtiums or calendula petals)
  • 2 tablespoons toasted sunflower seeds or hemp seeds

For the dressing:

  • 2 tablespoons tahini
  • Juice of 1 lemon
  • 1 teaspoon maple syrup or raw honey
  • 1 small garlic clove, minced
  • 2–3 tablespoons water (to thin)
  • Pinch of sea salt
  1. In a small bowl, whisk together all dressing ingredients until smooth. Adjust water for desired consistency.
  2. In a large bowl, gently toss spiralised zucchini with tomatoes, avocado, mint, and seeds.
  3. Drizzle with dressing and toss again to coat.
  4. Top with edible flowers just before serving.
  5. Serve immediately or chill for 15 minutes to enhance flavour.

See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.

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