Zucchini & Pomegranate Noodle Salad
A light, refreshing, and nutrient-packed salad that’s perfect for lunch or a vibrant side. Spiralized zucchini noodles create a crisp base, while fresh parsley, mint, walnuts, and pomegranate seeds add flavour, texture, and a boost of antioxidants. Finished with a simple lemon-olive oil dressing, this salad is naturally anti-inflammatory, gluten-free, and full of fibre.
Ingredients
2 medium zucchinis, spiralized
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
2 tbsp walnuts, chopped
¼ cup pomegranate seeds
2 tbsp olive oil
Juice of ½ lemon
Sea salt & black pepper, to taste
Instructions
Prepare the noodles
Spiralize the zucchinis and place them in a large mixing bowl.
Add toppings
2. Add chopped parsley, mint, walnuts, and pomegranate seeds to the zucchini noodles.
Make the dressing
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Assemble & serve
4. Pour the dressing over the salad and toss gently to combine. Serve immediately.
Extra Tips
Add a few avocado slices for creaminess and healthy fats.
For extra crunch, lightly toast the walnuts before adding.
Can be prepped ahead of time, but dress just before serving to keep zucchini noodles crisp.