Picture this: a warm summer day, a craving for something light yet satisfying, and a desire to stick to your keto goals. That's precisely where this keto zucchini noodle salad with blue cheese dressing comes into play. One of my friends, Sarah, was telling me about her latest diet struggles, and how hard it was to find tasty keto recipes. This is perfect for her! I love how this recipe uses fresh zucchini transformed into noodles, creating a delightfully refreshing base. The creamy, tangy blue cheese dressing elevates it to a whole new level of flavor. It's a great way to enjoy your veggies without feeling like you're missing out on something delicious. And honestly, it's super easy to throw together – even on those busy weeknights. It is a great salad for the diet.
The beauty of this salad lies in its simplicity and versatility. You can easily customize it to suit your taste preferences. Add some grilled chicken or shrimp for extra protein, or throw in some cherry tomatoes and cucumbers for added freshness. The blue cheese dressing is the star, providing a bold and tangy flavor that perfectly complements the mild zucchini noodles. The walnuts add a delightful crunch, while the red onion and parsley contribute a burst of freshness. If you're not a fan of blue cheese, don't worry! Feta cheese works just as well, giving the salad a slightly different but equally delicious twist. So why wait? Let's dive into the recipe and create this amazing salad together!
Required Equipments
- Spiralizer or Vegetable Peeler
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Serving Platter
Keto Zucchini Noodle Salad with Blue Cheese Dressing: Frequently Asked Questions
Keto Zucchini Noodle Salad with Blue Cheese Dressing
A refreshing and flavorful keto zucchini noodle salad with creamy blue cheese dressing. This easy-to-make salad is perfect for a light lunch or side dish.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the Zucchini Noodles: Using a spiralizer or vegetable peeler, create zucchini noodles. If using a spiralizer, follow the manufacturer's instructions. If using a vegetable peeler, peel long, thin strips of zucchini. Place the zucchini noodles in a colander.
- Salt and Drain the Zucchini: Lightly salt the zucchini noodles with about 1/2 teaspoon of salt. Toss gently to distribute the salt evenly. Let the noodles sit in the colander for 15-20 minutes to drain excess moisture. This step is crucial to prevent a watery salad. After 20 minutes, gently squeeze out any remaining moisture using a clean kitchen towel or paper towels. Set aside.
- Make the Blue Cheese Dressing: In a medium mixing bowl, combine 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 tablespoons of crumbled blue cheese, 1 tablespoon of apple cider vinegar, 1 teaspoon of Dijon mustard, 1/4 teaspoon of garlic powder, and salt and pepper to taste. Whisk all ingredients together until well combined. Taste and adjust seasonings as needed. If you prefer a thinner dressing, add a tablespoon of water or milk until you reach your desired consistency.
- Toast the Walnuts (Optional): In a small skillet over medium heat, toast 1/4 cup of chopped walnuts for about 3-5 minutes, or until they become fragrant and lightly browned. Watch them carefully to prevent burning. Remove from heat and let cool slightly.
- Assemble the Salad: In a large mixing bowl, combine the drained zucchini noodles, blue cheese dressing, and 1/4 cup of crumbled blue cheese. Toss gently to coat the noodles evenly with the dressing. Be careful not to overmix, as the zucchini noodles can break easily.
- Add Additional Ingredients: Gently fold in 1/4 cup of chopped red onion, 1/4 cup of chopped fresh parsley, and the toasted walnuts (if using).
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 15-20 minutes to allow the flavors to meld together. This also helps the salad stay cool and refreshing.
- Garnish and Serve: Before serving, garnish the salad with additional crumbled blue cheese and a sprinkle of fresh parsley. Serve chilled on a platter or in individual bowls. Enjoy your keto zucchini noodle salad with blue cheese dressing!
📝 Notes
- For extra flavor, try adding a squeeze of lemon juice to the dressing.
- If you don't have apple cider vinegar, white wine vinegar works as a good substitute.
- Toasting the walnuts enhances their flavor and adds a nice crunch to the salad.
- Adjust the amount of blue cheese to suit your taste preferences.
🍎 Nutrition
Calories: 320 kcal
Protein: 8g
Fat: 28g
Carbohydrates: 10g
Fiber: 3g
Calcium: 80mg
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