Chilled zucchini, lemon & herb noodle bowl
Here’s a fresh, vibrant vegetarian dinner recipe, just perfect for a hot summer evening when you want something satisfying but not heavy.
It’s light, hydrating, nourishing, colourful, full of summer herbs and delicious!
For the noodles:
- 4 medium zucchinis, spiralised
- 1 Lebanese cucumber, julienned
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1 cup cooked edamame (chilled)
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves
- ¼ cup toasted pine nuts or almonds (optional)
For the lemon herb dressing:
- Zest of 1 lemon
- Juice of 2 lemons
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon white balsamic or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (optional)
- 1 small garlic clove, crushed
- Sea salt and cracked black pepper, to taste
- Spiralise the zucchini to create noodles, then gently pat dry to remove excess moisture.
- Combine the zucchini noodles, cucumber, tomatoes, edamame and herbs in a large bowl.
- Whisk all dressing ingredients together until smooth and well combined.
- Pour the dressing over the vegetables and toss lightly to coat.
- Add avocado just before serving to maintain its shape.
- Top with toasted nuts for crunch.
- Serve immediately as a refreshing, cooling dinner.
- Add chilled quinoa for extra protein and substance.
- Sprinkle with crumbled feta.
- Add thinly sliced radish for zest and crunch.
- Swap edamame for chickpeas if preferred.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
