Zucchini Noodle Salad with hard-boiled eggs and spicy mustard flaxseed oil vinaigrette is perfect Summer salad. This beautiful salad is easy to make with just a few simple ingredients. It's a delicious, healthy way to enjoy raw spiralized zucchinis!
2tablespoonscold-pressed organic flaxseed oilor extra virgin olive oil
2tablespoonapple cider vinegar
Pinchof dillfresh or dried
Pinchof red pepper flakesoptional
Make zucchini noodles. Wash and dry 1 medium-sized zucchini. Chop the ends. Don't peel the zucchini. Keep the skin on so that the noodle can keep its form longer and also, there are key nutrients in that skin! Spirilize zucchini using electric spirilizer, handheld spirilizer or countertop manual spirilizer.
Hard boil the eggs. Add water to a small saucepan. Bring water to a boil. Carefully add 1 fridge-cold egg to boiling water and cook the egg for 8-10 minutes. When egg is cooked, run it under cold water and break off the shell. Cut the egg into small pieces.
Wash and dry a handful of cherry tomatoes. Cut in half.
Make vinaigrette. In a small glass jar with the lid add 2 tablespoons cold-pressed organic flaxseed oil (or extra virgin olive oil), 2 tablespoon apple cider vinegar, 1 tablespoon water, 1 teaspoon Dijon mustard and a pinch of salt. Close the lid and shake for a few seconds. Taste and adjust the seasonings if you like.
Assemble the Egg Zucchini Noodle Salad. In a salad bowl, add spiralized zucchini, chopped hard-boiled eggs, halved tomatoes. Pour vinaigrette over the salad. Sprinkle with dill and red pepper flakes (if using). Gently toss with the fork. Taste and add lemon juice and more salt if needed.
Serve immediately at room temperature, or chill and serve cold.
STORING: Store the salad in an air-tight container and refrigerate for up to 3 days. The lemon juice will keep ingredients fresh.You can double or triple vinaigrette ingredients and store the leftover in a closed glass jar in the fridge for up to 2 weeks. As a measure, I used US cup (240ml).Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.