Mediterranean Diet Friendly Ginger-Lime Zucchini Noodle Salad
This vibrant, vegetable-forward salad is exactly the kind of dish that makes eating well feel effortless and genuinely exciting. Spiralized zucchini and julienned carrots form a light, satisfying base that soaks up every drop of the punchy ginger-lime dressing — a bright blend of fresh lime juice, zest, extra-virgin olive oil, and a touch of honey that ties everything together beautifully. The clever trick of salting the zucchini and letting it drain first means you get noodles that stay pleasantly tender rather than watery, so the dressing actually clings instead of pooling at the bottom of the bowl. Coconut aminos bring a subtle savory depth without any soy, and ground turmeric adds a warm golden hue along with its well-loved properties. Scallions and fresh cilantro keep things lively, while optional torn mint and lime wedges at the table let everyone customize their plate. It comes together in minutes with no cooking required, making it an ideal choice for a quick weeknight side or a make-ahead lunch that still feels fresh and vibrant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 4 medium zucchini (about 2 lb total)
- ½ tsp salt
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 2 tbsp extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest
- ½ tsp ground turmeric
- 1 tsp honey
- ¼ tsp salt
For serving
- 2 tbsp fresh mint leaves, torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Spiralize the zucchini into noodles using a spiralizer, or cut into thin ribbons with a julienne peeler. Place the noodles in a colander set over the sink, toss with 1/2 tsp salt, and let stand for 10 minutes until the zucchini has released some of its moisture.
- 2
While the zucchini drains, whisk together the lime juice, lime zest, coconut aminos, olive oil, grated ginger, turmeric, honey, and 1/4 tsp salt in a small bowl until smooth and fully combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!