Delicious Zoodle Salad with Tangy Lemon Garlic Dressing

1. Make the vinaigrette: Whisk lemon juice, garlic, mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.

2. Make the salad: Cut zucchini into zoodles using the thin blade of a spiralizer. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zoodles into a large bowl and add cilantro.

3. Pour vinaigrette over zoodles right before serving. Toss to gently coat. Taste and adjust the seasoning if necessary. Sprinkle with pine nuts and serve immediately.

Tips

Zucchini starts to release water and gets soggy when you add salt or acid (such as lemon), so toss the zoodles just before serving.

Zoodles will keep fresh for days (without seasoning or sauce), so go ahead and make them in advance and keep them in a covered container or zip-top bag until you need them.