Low Sodium Coconut Ranch Zucchini Noodle Salad

Total time35 min

Prep time20 min

Cook time0 min

Low Sodium Coconut Ranch Zucchini Noodle Salad

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Ingredients

4 servings

For the salad

4 medium zucchini (about 2 lb total)
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
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1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 english cucumber, thinly sliced into half-moons
6 radishes, thinly sliced
3 scallions (green tops only), thinly sliced

For the coconut ranch dressing

½ cup full-fat coconut milk
2 tbsp coconut cream
1 ½ tbsp apple cider vinegar
1 tbsp garlic-infused olive oil
2 tbsp fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp onion powder
¼ tsp ground turmeric
¼ tsp ground ginger
½ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Place the spiralized zucchini noodles in a colander set over the sink. Toss with 1 tsp fine sea salt and let stand for 15 minutes, until the noodles have released visible moisture.
2
While the zucchini drains, whisk together the coconut milk, coconut cream, apple cider vinegar, and garlic-infused olive oil in a small bowl until smooth and uniform.

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