Zucchini Noodle Salad
1/4 Cup Fresh Lemon Juice
2 Cloves Garlic, Minced
1 Teaspoon Dijon Mustard
1 Teaspoon Honey
1/2 Teaspoon Dried Basil
Salt And Freshly Ground Black Pepper
1/3 Cup Extra-Virgin Olive Oil
3 Medium Zucchini, Ends Trimmed
1/4 Cup Chopped Cilantro Leaves And Stems
1/4 Cup Toasted Pine Nuts
- Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
- Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
- Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with toasted pine nuts and serve immediately.