No-Cook Zucchini Noodle Salad with Lemon-Garlic Tahini Dressing

Light zucchini noodles tossed in a creamy, tangy dressing with fresh vegetables for a refreshing meal.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 0 minutes.

Serves 2.

Ingredients

• 2 medium, about 1 lb zucchini
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove, minced garlic
• 1/4 cup water
• 1/4 cup, chopped parsley
• 1/4 cup, halved cherry tomatoes
• 1/4 cup, diced cucumber
• 1/4 cup, thinly sliced red onion
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Spiralize 2 medium zucchinis into noodles using a spiralizer and place in a colander to drain excess moisture for 10 minutes.
2. Step 2: Whisk 1/4 cup tahini, 2 tbsp lemon juice, 1 tbsp olive oil, 1 minced garlic clove, and 1/4 cup water in a bowl until smooth and creamy.
3. Step 3: Toss drained zucchini noodles with 1/4 cup chopped parsley, 1/4 cup halved cherry tomatoes, 1/4 cup diced cucumber, and 1/4 cup thinly sliced red onion in a large bowl.
4. Step 4: Pour tahini dressing over the salad and gently toss until evenly coated. Season with 1/4 tsp salt and 1/4 tsp black pepper.
5. Step 5: Let sit at room temperature for 10 minutes to allow flavors to meld before serving.