Lemon-Tahini Zucchini Noodle Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, no-cook salad featuring spiralized zucchini noodles tossed in a creamy lemon-tahini dressing, topped with cherry tomatoes and cucumber for a hydrating, light meal. This mediterranean-inspired vegetarian ready in about 15 minutes pairs medium zucchini, tahini, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium zucchini
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 1 cup cherry tomatoes
• ½ cup cucumber
• 2 tbsp red onion
• 1 tbsp olive oil
• ¼ tsp salt
• pinch black pepper

Instructions

1. Step 1: Spiralize 2 medium zucchinis into noodles using a vegetable spiralizer, then gently toss with 1 tbsp olive oil, ¼ tsp salt, and a pinch of black pepper to prevent sticking.
2. Step 2: Whisk 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 1 tbsp water, and ¼ tsp salt in a bowl until smooth and creamy. Add more water if too thick.
3. Step 3: Combine zucchini noodles, 1 cup halved cherry tomatoes, ½ cup diced cucumber, and 2 tbsp thinly sliced red onion in a large bowl. Drizzle with ¾ of the tahini dressing and toss until evenly coated. Serve immediately with remaining dressing on the side.