Description

Craving a light, refreshing dish that’s quick and healthy? These Cold Lemon Zoodles are your perfect choice! Featuring spiralized zucchini noodles tossed with crisp radishes and a tangy lemon-Dijon dressing, garnished with fresh thyme, this dish is a vibrant blend of zesty, crunchy, and herbaceous flavors

Ingredients

Here’s what you need to make Cold Lemon Zoodles. Each ingredient adds to the zesty, crunchy, and fresh magic.

Lemon (1, zested and juiced): Provides bright, tangy flavor.
Dijon Mustard (½ tsp): Adds subtle, tangy depth.
Garlic Powder (½ tsp): Brings mild, savory aroma.
Olive Oil (⅓ cup): Creates a rich, smooth dressing base.
Salt (to taste): Enhances flavor balance.
Black Pepper (to taste, freshly ground): Adds mild heat.
Zucchini (3 medium, cut into noodles): Offers low-carb, crisp noodles.
Radishes (1 bunch, thinly sliced): Provide crunchy, peppery bite.
Fresh Thyme (1 Tbsp, chopped): Infuses aromatic, herbaceous notes.

Substitutions and Variations

Zucchini: Swap with yellow squash, carrots, or cucumber noodles for variety.
Lemon Juice: Replace with lime juice or white wine vinegar.
Dijon Mustard: Use whole-grain mustard or omit for a simpler dressing.
Garlic Powder: Swap with 1 small minced fresh garlic clove.
Radishes: Substitute with thinly sliced red onion, celery, or jicama.
Keto Adjustment: Already keto-friendly (~2–3g net carbs per serving); no changes needed.
Gluten-Free Version: Naturally gluten-free; ensure mustard is gluten-free.
Vegan Version: Already vegan; no changes needed.
Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
Herb Twist: Swap thyme with fresh basil, dill, or parsley.

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Instructions

Step 1: Make the Lemon Dressing

In a small bowl, whisk together the zest and juice of 1 lemon, ½ tsp Dijon mustard, and ½ tsp garlic powder.
Gradually whisk in ⅓ cup olive oil until well combined.
Season with salt and black pepper to taste.

Tip: Whisk vigorously for a smooth, emulsified dressing; taste and adjust salt or lemon juice as needed.

Step 2: Prepare the Zoodles

Using a spiralizer or vegetable peeler, cut 3 medium zucchini into noodles.
Thinly slice 1 bunch of radishes (use a mandoline for uniform slices if available).

Tip: Pat zucchini noodles dry with paper towels to remove excess moisture for a crisp texture.

Step 3: Toss the Salad

In a large bowl, combine zucchini noodles and sliced radishes.
Pour the lemon dressing over the vegetables and toss until well coated.

Tip: Toss gently to avoid breaking the delicate zoodles; add dressing gradually to control moisture.

Step 4: Serve

Serve immediately, garnished with 1 Tbsp chopped fresh thyme.

Tip: Serve chilled for maximum refreshment; sprinkle thyme evenly for a pop of flavor.