Walnut Free Ginger-Lime Zucchini Noodle Salad
This vibrant, refreshing salad is everything you want on a warm day — light, bright, and packed with crunch from spiralized zucchini, julienned carrots, and fresh scallions. The dressing is where the magic really happens: grated ginger, lime zest, turmeric, and coconut aminos come together into something tangy, a little earthy, and completely addictive. Salting the zucchini noodles and letting them drain before dressing is a small but crucial step that keeps the whole bowl from turning watery, so every bite stays crisp and well-coated. Fresh cilantro and optional torn mint lift the whole thing into seriously craveable territory. Every ingredient here is naturally free from tree nuts, so there's no need to scan labels or swap anything out — it's straightforwardly safe and delicious as written. It works beautifully as a light lunch on its own or as a side alongside grilled proteins, and it comes together with minimal cooking and maximum flavor payoff.
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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
- 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.
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