Zoodle Salad Lemon-Tahini Jars (Print Version)

Fresh zucchini noodles and veggies layered with lemon-tahini dressing for a colorful, prep-friendly vegetarian meal.

# What You’ll Need:

→ Vegetables

01 - 4 medium zucchini, spiralized
02 - 1 red bell pepper, diced
03 - 1 cup (approximately 150 g) cherry tomatoes, halved
04 - 1 cup (approximately 130 g) cucumber, diced
05 - 1 cup (approximately 80 g) shredded carrots
06 - 1/4 cup (approximately 30 g) red onion, thinly sliced

→ Dressing

07 - 1/4 cup (60 g) tahini
08 - 1/4 cup (60 ml) water
09 - 2 tablespoons (30 ml) lemon juice
10 - 1 clove garlic, minced
11 - 1 tablespoon (15 ml) maple syrup
12 - Salt and pepper, to taste

# How to Make It:

01 - Combine spiralized zucchini, diced red bell pepper, halved cherry tomatoes, diced cucumber, shredded carrots, and thinly sliced red onion in a large mixing bowl.
02 - In a separate bowl, whisk together tahini, water, lemon juice, minced garlic, maple syrup, salt, and pepper until smooth and creamy.
03 - Pour the lemon-tahini dressing over the vegetable mixture and toss gently to ensure even coating.
04 - Divide the salad evenly into four jars, layering for an attractive presentation. Seal and refrigerate if preparing in advance.

# Additional Tips::

01 -
  • Fresh vegetables create a cooling crunch in every bite
  • The quick homemade dressing brightens up the flavors
  • Works wonderfully for grab-and-go lunches during busy days
  • Naturally vegetarian and gluten free
  • Requires no actual cooking just a spiralizer and a bowl
02 -
  • Low calorie yet completely satisfying
  • Packed with vitamins and plant based protein
  • This salad holds up well for three days in the fridge
03 -
  • Pack the jars tightly so the salad stays crisp longer
  • Use a runny tahini for the smoothest lightest dressing
  • A little extra lemon juice right before serving brightens up everything
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