Zucchini Pasta Salad
Now that summer has officially arrived, I am absolutely in love with going to Farmer’s Markets and getting fresh produce. Honestly, it’s one of the things that makes me so tremendously happy. I mean, how can you not smile seeing all the fresh fruits and vegetables?
In particular, one of my favorite aspects of produce is how much variety there is with any fruit or vegetable. Grocery stores often only choose to sell idealized shapes and sizes of produce in order to please consumers, but I prefer a little variety with my produce, it keeps things interesting. I mean seriously, look at those beautiful, curvy carrots! They are making love to each other… you just HAVE to smile at this. But okay, fine…maybe they are just hugging. But that’s some real love for our friends from the ground. You can tell those are some happy carrots!
For this particular lunch, I spiralized a yellow summer squash and green zucchini as my “noodle” base. If you don’t have a Spiralizer at home, or if you have no idea what I’m even referring to when I say that, you can achieve a similar effect by shaving a zucchini length-wise using a thin vegetable peeler (although Spiralizers are so fun so I highly recommend looking into purchasing one, which you can get for $30 on Amazon).
Classic Seacat trying to eat my pasta salad before I even have a chance to enjoy it. I swear he eats healthier than I could ever even dream because he just loves any vegetable within reach.
I enjoy this pasta salad with chopsticks usually because there are so many bite size components, it’s fun (and more satisfying) to pick and choose what I want in each bite. Taking small, intentional bites reminds me to be mindful and appreciative of how the produce has come together in a meal.
I love this pasta salad because of how many flavors are combined, simply from all the different produce involved in this colorful little medley. First of all, zucchini and squash are fibrous and have a high water content (95% water!), so you’re adding volume without adding calories. Secondly, many people are resistant to salads and pasta salads containing fruit, because pasta is supposed to be salty, right? But actually, the berries provide a sweet, hydrating and juicy component, which complements the crunchy crispness of the radishes and carrots. Plus, look at those colors. Finally, the chunks of avocado add a melt-in-your-mouth consistency that acts as a mediator between the crunchy, sweet, and tanginess of this salad.
For the dressing you can add anything you like, however I like to make one that includes cayenne and turmeric for extra health benefits. Turmeric is anti-inflammatory and cayenne is a metabolism-booster.
Overall, this is one of my go-to salads right now purely because it’s so ridiculously easy to make, incredibly tasty, and is beyond good for you. #winning on all accounts!
- ½ yellow zucchini
- ½ green zucchini
- ¼ avocado
- ¼ purple cabbage
- 1 large carrot (or 3 small)
- 3 radishes
- ¼ cup mixed berries
- Small palmful basil, chopped
- Use a spiralizer or vegetable peeler to create your zucchini noodles. Add to your bowl.
- Chop your radish, avocado, carrots, and cabbage and add to the noodles, along with your berries.
- Make your dressing: 2 tbsp olive oil, ½ lemon, juiced, 1 tbsp mustard, 1 tbsp agave (or honey/ maple syrup), ⅛ tsp cayenne pepper, ⅛ tsp turmeric.
- Mix your salad with the dressing and add to the fridge for 10 minutes to allow the noodles to soften.
Hope you all love this recipe!