This cold zucchini noodle salad recipe is the perfect summer lunch! Light and filling Asian zucchini noodles will quickly become a favorite. Hello, bowl of deliciousness. If you’re in need of an easy summertime meal, this is perfect. I see many picnic baskets filled with this Asian zucchini recipe in my future. The added punch of protein makes this salmon and zucchini noodles even more filling.
If salmon isn’t your favorite, you can always substitute shrimp. If you do use the salmon, be sure to not throw the skin away. It’s absolutely divine by itself, and I simply pull it off before flaking the salmon and eat it like a cracker. It has tons of nutrients including omega 3’s, vitamin B, and vitamin D. If you cook it the right way, it can be just as heavenly as fried chicken skin.
This dish literally takes about 10-15 minutes to throw together. If you are packing it for lunch or a picnic, I recommend chilling it. It even helps the flavors develop, but it’s still just as perfect as soon as it’s made. Look at this bowl of Asian zucchini noodles!!!
How To Make Zucchini Noodle Salad
When it comes to making this summer zucchini noodle salad, the part that takes the longest is cooking the salmon, and that’s quick. Here are the easy steps to make this spiral zucchini salad in no time.
- Make the zucchini noodles. After you spiralize your zucchini noodles, you’ll toss them with green onions, cilantro, ginger, sesame oil, hot chili oil, coconut aminos, white wine vinegar, honey, and sea salt.
- Cook the salmon. Season and fry the salmon. Top the salad with the flaky salmon, add some sesame seeds and enjoy.
What Other Ingredients Can I Add To This Cold Zucchini Noodle Salad?
There are many other paleo ingredients that will go perfectly with these Asian zucchini noodles. Try any of these ideas:
- Bell Peppers – Slice up a few red or green bell peppers and toss into the zucchini salad. Adds great flavor and color.
- Purple Cabbage – It makes the cold zucchini salad even more vibrant, and you will get added nutrients too.
- Carrots – Add some really thin slices of carrots for an added sweetness to the dish.
- Jalapenos – If you enjoy a little heat in your Asian zucchini noodles, toss in a little bit of diced jalapenos.
Are Zucchini Noodles Actually Good?
Yep, this cold zucchini noodle salad isn’t just good, it’s amazing!
If you haven’t tried zucchini noodles before, it can be a little scary at first because you have no idea what you are getting into. But, let me tell you that this zucchini noodle salad recipe is truly delicious and filling.
You can feel good about eating this spiralized salad because it’s healthy and tastes great at the same time.
How Do You Store Cold Zucchini Noodle Salad?
Store this zucchini noodle salad recipe in the refrigerator. You will find that as it sits in the fridge, the juices and seasonings really marry each other and make the spiralized salad even more delightful.
Store the zucchini noodle pasta in an airtight container for up to 2-3 days. Makes a great grab and go lunch idea too!
And unlike cooked zucchini, it doesn’t get quite as watery. If the noodles do release too much water, simply drain them and add more seasonings if necessary.
More Paleo Salad Recipes
If you are in love with this Asian zucchini recipe, don’t forget to try some of my other paleo salad recipes.
- Healthy Grilled Asian Thai Shrimp Salad – So much flavor in one amazing salad. This is a must-try.
- Easy Pan-Fried Sardine Salad – Sardines are incredible in this easy salad.
- Red Cabbage Mexican Slaw – Cool, crisp, and utterly fantastic.
- Avocado Salmon Salad With Fennel And Grapefruit – Easy lunch or light dinner option.
Asian Cold Zucchini Noodle Salad Recipe With Salmon:
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Asian Cold Zucchini Noodle Salad Recipe With Salmon
This cold zucchini noodle salad recipe is the perfect healthy meal! Light and filling, Asian zucchini noodles are ready in 15 minutes - it's the best way to make salmon and zucchini noodles.
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- 12 ounces Salmon
- Avocado oil (or coconut oil)
- Sea Salt (to taste)
- Black pepper (to taste)
- 1 large Zucchini
- 1 small Cucumber
- 5 medium Green onions
- 1/4 cup Fresh cilantro
- 2 tablespoons Fresh ginger (minced)
- 3 tablespoons Sesame oil
- 1 teaspoon Hot chili oil
- 4 tablespoons Coconut aminos
- 3 tablespoons White wine vinegar
- 1 tablespoon Honey
- 1 pinch Sea salt
- 1 tablespoon Sesame seeds (for topping)
More TIPS about this paleo recipe in the post above!
- Spiralize the zucchini and cucumber into noodles. If you don't have a spiralizer you can julienne them. Place them in a large bowl.
- Mix together the remaining ingredients (minus the sesame seeds) for the noodles. Pour over zucchini cucumber mixture and allow to sit while you cook the salmon.
Pat the salmon dry and season on both sides with salt and pepper.
Heat a large skillet over high heat (preferably not a non stick skillet). Put about a tablespoon of oil in the pan and wait a few seconds for it to heat up. Place the salmon in the skillet skin side down. Let sear 1 minute.
Turn heat down to medium-high and allow to cook 4-5 more minutes, depending on the thickness of your fillets. Flip the fillet and sear 1-2 minutes.
- Flake the salmon and toss with the noodles. Sprinkle with sesame seeds and serve.
Serving Size: 1/2 entire salad
*You can also chill the salad before serving! This is great if you plan to pack it for lunch or a picnic.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.