Rainbow Veggie Spirals with Citrus Zest

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Colorful spiralized vegetables tossed in a bright citrus-herb dressing, perfect for a vibrant weeknight dinner that's as fun to eat as it is to make. This salads ready in about 25 minutes pairs medium zucchini, medium carrots, large red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 185 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
• 2 medium carrots
• 1 large red bell pepper
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tbsp finely chopped dill
• 1 clove minced garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Using a spiralizer, create thin ribbons from 2 medium zucchini, 2 medium carrots, and 1 large red bell pepper, placing each vegetable in a separate bowl to maintain color separation.
2. Step 2: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 2 tbsp finely chopped dill, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and fragrant.
3. Step 3: Gently toss the spiralized vegetables with the citrus dressing until fully coated, then let sit at room temperature for 15 minutes to allow flavors to meld before serving.