Light and gorgeous, this Egg Zucchini Noodle Salad is the perfect quick salad. It's made with just a few simple FRESH ingredients and seasoned with a flavorful mustard flaxseed oil vinaigrette. It's a delicious way to enjoy raw spiralized zucchinis throughout all season!
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I used to be obsessed with kitchen gadgets. I had my kitchen cabinets filled with everything, from all sorts of mixers, waffle/pancake makers to many other really useless stuff that I used like once a year. In one point I just snapped and get rid of them all. Well, except my food processor and popcorn maker (yeah, don't ask.. I'm obsessed with popcorns).
When we moved to a new home, I promised my self I won't make the same mistake again - spend money on gadgets I don't really need or use. But one thing I did buy. And that's an electric spiralizer. It was THE BEST investment I ever made. That little thing works almost every day making me fresh noodles from zucchinis, carrots, beets, and even fruits. I absolutely love it!
Actually, spiralizer made me fell in love with zucchini noodles. It's so easy to make them. They are delicious, refreshing and so healthy. I use these zucchini noodles as a substitution for regular pasta ... and to make beautiful fresh salads of course. Like this Egg Zucchini Noodle Salad.
This salad is light, refreshing and loaded with flavor. Not to mention nutrients. It may seem simple but it's not boring nor dull at all. On the contrary, it's delicious, colorful and so satisfying... perfect for quick lunch, or serving as a side on a family dinner table. It's also great for putlocks, parties or picnics. I promise you, your family will love this Zucchini Noodle Salad, and your guests will be surprised and delighted. And here’s what you’ll need to make this nutritious goodness at home.
Egg Zucchini Noodle Salad Ingredients
To make this delicious salad, you’ll need only a few basic ingredients:
- HARD BOILED EGGS: Eggs are incredibly filling. Actually, whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient. Eggs are especially high in quality protein and contain all the essential amino acids our body needs. Altho eggs have bad reputation because they are high in cholesterol, it’s important to keep in mind that cholesterol in the diet doesn’t necessarily raise cholesterol in the blood. (1, 2) Eggs are a great HEALTHY meal option no matter the bad rep. I used free-range organic eggs here.
- ZUCCHINI: Zucchini is an incredibly versatile ingredient with its tender flesh and neutral and subtly sweet flavor. Not only does it taste good, but the nutritional benefits of zucchini are also impressive. Zucchinis are rich in minerals and important immune-boosting vitamins, like vitamin C and vitamin A. (3) Also they are rich in antioxidants that provide us with many health benefits. (4) And YES, it's perfectly fine to eat raw zucchini.
- TOMATOES: I used cherry tomatoes here. They are sweet, delicious and bursting with many nutrients and powerful antioxidants too.
For vinaigrette you'll need:
- FLAXSEED OIL: Flaxseed oil is one of the healthiest oils on this planet. It's one of the staples in my kitchen and I use it daily for making salads. Flaxseed oil is loaded with heart-healthy omega-3 fatty acids. Omega-3 fatty acids are essential to our health. They reduce inflammation, keep our heart healthy and protect our brain from aging. (5, 6, 7). I can't praise flaxseed oil enough. Altho it's quite bitter tasting, its bitterness can be camouflaged with other ingredients when making salads. Seriously, if you haven't incorporated this amazing oil in your diet, do it NOW!
- DIJON MUSTARD: I love using Dijon mustard in egg salads like this one. Its sharp and tangy flavor adds such a flavor sensation to otherwise plain tasting eggs.
- APPLE CIDER VINEGAR
- DILL: Its herby taste uplifted this Avocado Egg Salad recipe to a whole another level. Dill lends perfect flavor and aroma to eggs, especially in salads. It leaves such an amazing aroma in the mouth. I used fresh dill but you can easily use a dry one.
To make this Egg Zucchini Noodle Salad more interesting and to add more flavor I sprinkle it with aromatic dill and peppery red pepper flakes. Dill paired beautifully with vinaigrette and the egg. I used fresh dill but you can easily use a dry one.
I also used a bit of lemon juice here to add a bit of freshness and to balance overall taste.
How to make Egg Zucchini Noodle Salad
- 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! Spiralize zucchini using electric spiralizer, handheld spiralizer or countertop manual spiralizer.
- 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 the 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 of 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.
- To 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.
USEFUL TIPS:
- 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.
Making Egg Zucchini Noodle Salad is super easy and it's a perfect way to eat more fresh zucchinis throughout all seasons. This salad is also loaded with many nutrients including healthy omega-3s and high-quality proteins. It's a well balanced wholesome meal packed in the form of a beautiful, fresh and delicious salad.
Enjoy!
Egg Zucchini Noodle Salad
Ingredients
- 1 medium-sized zucchini
- 1 egg
- A handful of cherry tomatoes
For vinaigrette:
- 2 tablespoons cold-pressed organic flaxseed oil or extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon of water
- 1 teaspoon Dijon mustard
- Pinch of salt
- Pinch of dill fresh or dried
- Pinch of red pepper flakes optional
Instructions
- 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.
Notes
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.
Nutrition
More healthy salad recipes
If you’ve tried this Egg Zucchini Noodle Salad recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!
Looks amazing!
I want to make it right now but I dont have apple cider vinegar. Can I switch it out?
You can substitute it for freshly squeezed lemon juice. :)
Hey Natalie,
First time on your blog.
I tried your recipe last Sunday. My family loved the salad. The best part is that its all healthy a fusion of healthy vegetables and egg. Even I tried it 2 days back with a small twist "A Veg Roll" and served it for breakfast. My kids love the recipe.
So glad you liked it :) Thank you for lovely comment.
What a nutritious and fresh salad! Perfect for these hot summer days when it's simply too hot to turn the stove on.
This is the most summery recipe that I ever did see! I think you are convincing me to buy a spiralizer!!
Lovely and colorful combination of ingredients here. I would love to try this salad soon. YUM!
Zucchini noodles are the perfect thing to have on hand for healthy lunches and this zoodle salad is one I will have to try soon!
I'm a huge zoodles fan, especially this time of year with the larger and cheaper zucchini from the famers market! Loving this salad and the hard boiled egg is a nice touch. I'm all about homemade vinaigrettes, and I can see using this one on a number of different salads!
Such a unique recipe and I would have never thought to use all of these ingredients in one dish! It was fantastic!!
What a fantastic idea. Whomever started the zoodle craze I'd love to hug. We love our zoodles but have yet to make them into a salad. I can't wait to give it a go. I'm saving your recipe for our next family gathering. That dressing sounds perfect.
It's been a while since I've had zoodles. This dish looks so fresh and delicious...perfect for summer!
I love the zucchini sub in this noodle salad! It is so refreshing and is the perfect summer picnic dish.
I’ve never had zucchini but have always wanted to try the noddles. We used to have the machine to form them
I love the simplicity of this salad, Natalie. Just three main ingredients. I always tend to think that the less the number of ingredients, the better the taste. Like you, I used to buy all kinds of gadgets too. A few years ago, I bought a KitchenAid and now I buy attachments for that and use them instead of buying new gadgets all the time.
This egg zucchini noodle salad is light and filling perfect for any summer day. I'm always looking for recipes to help me eat more vegetables and this one is a winner especially in the summer because I don't have to heat up the kitchen.
Zucchini noodles are a favorite in my household. These look so fresh and delicious. Spiralized zucchini look so nice in the recipes and such a great substitute for pasta.
This recipe screams summer to me and I love how refreshing it looks! For now, I need to check an electric spiralizer.
Looks like I need to get out my spiralizer! What a perfect and simple salad. I love all things zoodles!
I love this light recipe for a quick summer meal. The vinaigrette looks amazing as well!
Great healthy salad that is also simple to make. Sounds like a great mix to me! And it's been a while since I had the flaxsee oil vinagrette, so time to fix that!
I love being able to get in an extra veggie with zoodles! This is such a great lunch idea too!
I love zoodles - they are so easy to make and delicious too! NEver thought to make a salad with them.
Zucchini noodles look fresh and delicious. I love to see spiralized zucchini in the recipes. they are a good substitute for pasta as well.
This is one healthy and scrumptious meal. I like how you will reap the nutritious benefits and satisfy your taste. This is awesome.
This is the perfect summer dish! So fresh, easy to make and flavorful!
This recipe sounds amazing. I have a big family gathering coming up so I think this is what I'm going to make.
That looks delicious! I love anything with Zucchini! I will have to try this!
That looks really good. I don't think I've ever actually tried zucchini noodles before. I've always wanted to try them though.
That vinaigrette sounds amazing! I'm looking forward to trying it.
I love the light and fresh aspect of this salad! It has such a yummy summer spin to it! I need to make it once my squash are ripe.
Loving the freshness of this salad! Also digging the colourful zucchini. I've usually had my zoodles warm, so I need to try it in salad form!
This sounds really tasty with the homemade vinaigrette. I could definitely do something like this for lunch!
Oh my gosh! This looks sooo good. I am on a salad diet trying to lose pregnancy weight and this recipe comes across at the perfect time. Trying it tonight for sure.
This looks like a salad that I would like. I like that it uses spiral veggies.
What a lovely light salad. Perfect for a hot summer day.
Such a fresh and light summer salad, so tasty!
This recipe is so perfect for summer! I could eat this every day, especially with that dressing!
Delicious and healthy! I love the dressing you've created.
Such a simple recipe packed with flavors. This uses a lot of my summer produce from the backyard and love the use of hard boiled egg in the recipe. Makes the salad filling as well as more nutritious.
I loved how delicious and simple this salad was! Thank you!
I know that this might sound weird, but the egg made this dish for me! Your zoodle salad looks so delicious! And I wish I had an electric spiralizer, I have the one I have to crank which makes me not want to make zoodles! I can't wait to try your recipe!