Zucchini Noodle Salad with Smoky Chipotle Dressing
This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.
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Ingredients
- 2 tbsp minced red onion
- 2 tbsp fresh lime juice
- 4 zucchini
- 4 roma tomatoes, seeded and diced
- 4 small radishes, halved, thinly sliced
- 2 ears corn, kernels cut off cobs
- ¼ cup extra-virgin olive oil
- ⅓ cup plain full-fat Greek yogurt
- 1 canned chipotle chile pepper in adobo, seeded and minced + 1 tbsp adobo sauce from can
- 1 tsp apple cider vinegar
- ½ tsp raw honey
- ⅛ tsp each sea salt and ground black pepper
- 2 avocados, peeled, pitted and cubed
- ½ cup full-fat feta cheese
- ⅓ cup dry roasted, salted pumpkin seeds
Preparation
- In a small bowl, combine onion and lime juice; set aside. Using a vegetable peeler, shave zucchini into ribbons, discarding ends that are all peel and seeded centers; divide among 4 shallow bowls. Scatter tomatoes, radishes and corn over zucchini noodles. Drain onions, reserving lime juice, and scatter onions over each bowl. Drizzle each with 1 tbsp oil.
- Prepare dressing: To a small bowl, add yogurt, chipotle and adobo sauce, vinegar, honey, reserved lime juice, salt and pepper; whisk until well combined.
- Divide avocado among bowls. Drizzle bowls with desired amount of dressing. Top with feta and seeds.
Nutrition Information
- Serving Size 1/4 of recipe
- Calories 514
- Carbohydrate Content 32 g
- Cholesterol Content 19 mg
- Fat Content 40 g
- Fiber Content 12 g
- Protein Content 14 g
- Saturated Fat Content 9 g
- Sodium Content 359 mg
- Sugar Content 13 g
- Monounsaturated Fat Content 24 g
- Polyunsaturated Fat Content 6 g