I couldn’t resist.
After promising myself in my easy home made ice cream post that I wouldn’t fall for any more kitchen fads, I ended up buying a spiralizer. Yes—a spiralizer!
If you’re not familiar, it’s a compact tool that converts certain fruits and vegetables into long, thin spiral strands.
I spotted one at a garage sale and had a flash of déjà vu—I’m pretty sure these were popular on late‑night infomercials years ago. They’re especially beloved in the raw food community because they turn vegetables into noodle-like strands.
I’m curious how long it will stay in regular use before joining the rice cooker in the “what was I thinking?” drawer.
After buying too many zucchini again, I decided to spiralize them and make a simple, fresh, summery zucchini noodle salad.
I have to say I was pleasantly surprised. Turning the handle and watching the zucchini become nature’s spaghetti was oddly satisfying.
The salad was tossed with cherry tomatoes, crumbled feta, thinly sliced chili and freshly chopped mint. A simple dressing of olive oil and lemon brought it all together—like summer on a plate.
I briefly considered blanching the zucchini noodles, but they were perfect raw—crisp, light and refreshing.
If you don’t have a spiralizer, a vegetable peeler works as a quick alternative. The shape will differ, but you’ll still get a delicious zucchini salad.
I served this for a casual lunch with a friend, and we both agreed the spiralized noodles made the meal more fun to eat.
Have you tried a spiralizer? I’d love to hear your thoughts.
ZUCCHINI NOODLE SALAD RECIPE
Serves: 2
Light zucchini noodles tossed with feta, cherry tomatoes, chili and mint, dressed simply with olive oil and lemon.
Ingredients:
- 3 zucchini, spiralized
- 1 cup crumbled feta cheese
- 1 whole chili, thinly sliced
- 250 g cherry tomatoes, halved
- ¼ cup extra virgin olive oil
- Juice of half a lemon
- Salt and pepper to taste
Instructions:
- Combine the spiralized zucchini, cherry tomatoes, crumbled feta, sliced chili and chopped mint in a bowl. Drizzle with olive oil and lemon juice, season with salt and pepper, toss gently and serve immediately.
