Zoodle Salad Lemon-Tahini Jars (Print Version)
Fresh zucchini noodles and veggies layered with lemon-tahini dressing for a colorful, prep-friendly vegetarian meal.
# What You’ll Need:
→ Vegetables
01 - 4 medium zucchini, spiralized
02 - 1 red bell pepper, diced
03 - 1 cup (approximately 150 g) cherry tomatoes, halved
04 - 1 cup (approximately 130 g) cucumber, diced
05 - 1 cup (approximately 80 g) shredded carrots
06 - 1/4 cup (approximately 30 g) red onion, thinly sliced
→ Dressing
07 - 1/4 cup (60 g) tahini
08 - 1/4 cup (60 ml) water
09 - 2 tablespoons (30 ml) lemon juice
10 - 1 clove garlic, minced
11 - 1 tablespoon (15 ml) maple syrup
12 - Salt and pepper, to taste
# How to Make It:
01 - Combine spiralized zucchini, diced red bell pepper, halved cherry tomatoes, diced cucumber, shredded carrots, and thinly sliced red onion in a large mixing bowl.
02 - In a separate bowl, whisk together tahini, water, lemon juice, minced garlic, maple syrup, salt, and pepper until smooth and creamy.
03 - Pour the lemon-tahini dressing over the vegetable mixture and toss gently to ensure even coating.
04 - Divide the salad evenly into four jars, layering for an attractive presentation. Seal and refrigerate if preparing in advance.
# Additional Tips::
01 -
- Fresh vegetables create a cooling crunch in every bite
- The quick homemade dressing brightens up the flavors
- Works wonderfully for grab-and-go lunches during busy days
- Naturally vegetarian and gluten free
- Requires no actual cooking just a spiralizer and a bowl
02 -
- Low calorie yet completely satisfying
- Packed with vitamins and plant based protein
- This salad holds up well for three days in the fridge
03 -
- Pack the jars tightly so the salad stays crisp longer
- Use a runny tahini for the smoothest lightest dressing
- A little extra lemon juice right before serving brightens up everything