Zoodle Salad with Italian Dressing

Zoodle Salad with Italian Dressing


  • 3 large zucchini, spiralized into noodles, (about 4-5 cups of zoodles)
  • 1 yellow or red bell pepper, chopped
  • 1 pint grape tomatoes, quartered
  • 1 cup chopped cucumber
  • 1/3 cup chopped red onion

For the Italian dressing: 

  • 3 Tablespoons Kevala Organic Apple Cider Vinegar 
  • 1/4 cup Kevala Organic Extra Virgin Olive Oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon maple syrup (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Kevala Fleur de Sel/Sea Salt 


  • Combine veggies: Add zucchini, bell pepper, tomatoes, cucumber and red onion into a large salad bowl.
  • Make dressing: In a small bowl whisk together the dressing ingredients.
  • Add dressing: Pour dressing over salad and toss to combine. Taste and add additional Kevala Fleur de Sel/Sea salt and pepper if needed.
  • Sit and serve: Let sit in the fridge for 20-30 minutes before serving.