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Zucchini Noodle Salad

Fresh flavors are easy to find in this raw zucchini noodle salad. Completely raw and vegan ingredients make it food #cancerhates and your body loves! 

Course lunch
Cuisine Raw, Vegan
Prep Time 15 minutes
Servings 2


  • 3 cups spiralized zucchini
  • 2 tbs chopped sun dried tomatoes, not packed in oil
  • 2 tbs organic olive oil
  • 1 tsp fresh lemon juice
  • 1 tsp champagne or white wine vinegar
  • 1/4 tsp sea salt
  • 2 tbs parmesan cheese or feta cheese
  • 1 tbs toasted almond slivers


  1. Spiralize zucchini into flat noodles.  No spiralizer, no problem, you can buy them pre-cut from CeCe's Veggie Noodle Co.

  2. Combine zucchini noodles and sun-dried tomatoes in a large bowl.

  3. Whisk together oil, lemon juice, vinegar and salt in a small bowl. Drizzle over zucchini and tomatoes.  Toss gently.

  4. Divide on to 2 plates.  Top with toasted almonds and parmesan cheese.  Serve immediately. 

Recipe Notes

You can add a 1/8 of tsp of red pepper flakes to the oil mixture to give it a zing.  I like it served with a little more salt and fresh black pepper.