Zoodle Salad Lemon-Tahini Jars (Print Version)

Fresh zucchini noodles and veggies layered with lemon-tahini dressing for a colorful, prep-friendly vegetarian meal.

# Ingredients:

→ 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

# Steps to Follow:

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 Notes:

01 - For additional protein, add chickpeas or cooked chicken if desired.
02 - Prepared salad jars can be kept refrigerated for up to 3 days.
03 - Serve with fresh lemon wedges for enhanced citrus flavor.

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