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!
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
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!
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.
Recipe Notes
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.
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!
Samantha Francis says
August 16, 2019 at 10:24 AMHey 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.
Natalie says
August 17, 2019 at 12:40 PMSo glad you liked it :) Thank you for lovely comment.
Claire | The Simple, Sweet Life says
August 12, 2019 at 4:05 AMWhat a nutritious and fresh salad! Perfect for these hot summer days when it’s simply too hot to turn the stove on.
Cathleen @ A Taste of Madness says
August 12, 2019 at 3:23 AMThis is the most summery recipe that I ever did see! I think you are convincing me to buy a spiralizer!!