Zucchini Noodle Salad with Soft-Boiled Eggs

I used to fill my cabinets with kitchen gadgets—mixers, waffle makers and more—until I realized I wasn’t using most of them. When I moved, I decided to keep only what I use daily. One small exception was an electric spiralizer, and it turned out to be the best kitchen investment I ever made. It produces fresh vegetable noodles in seconds and inspired my love of zucchini noodles.

Zucchini noodles are easy to make, refreshing, and a healthy substitute for pasta. They’re the base of this Egg Zucchini Noodle Salad—simple, colorful, and satisfying. It’s a great option for a quick lunch, a light dinner side, or a dish to take to potlucks and picnics. Below you’ll find the ingredients, an easy method, and a few tips to make this salad shine.

Simple, fresh ingredients make this salad bright and nutritious. You’ll need:

• Hard-boiled eggs: Whole eggs add protein and satiety. Use free-range or organic eggs if possible.
• Zucchini: One medium zucchini spiralized into noodles. Keep the skin for texture and nutrients.
• Cherry tomatoes: A handful, halved, for sweetness and color.

For the mustard flaxseed oil vinaigrette:

• Flaxseed oil: Cold-pressed flaxseed oil lends omega-3s and a rich, nutty flavor. If you prefer, extra virgin olive oil can also be used.
• Dijon mustard: Adds tang and balances the oil.
• Apple cider vinegar: Brightens the dressing.
• Water: A tablespoon to thin the dressing slightly.
• Dill: Fresh or dried, it pairs beautifully with eggs and the vinaigrette.
• Red pepper flakes: Optional, for a touch of heat.
• Lemon juice and salt: To finish and adjust seasoning.

Dill and red pepper flakes elevate the flavors, while a squeeze of lemon brightens the whole salad.

1. Make the zucchini noodles. Wash and dry one medium zucchini, trim the ends, and spiralize it. Leave the skin on for structure and nutrients.
2. Hard-boil the egg. Place one cold egg in boiling water and cook for 8–10 minutes. Cool in cold water, peel, and chop.
3. Prepare the tomatoes. Wash and halve a handful of cherry tomatoes.
4. Make the vinaigrette. In a small jar or bowl, combine 2 tablespoons cold-pressed flaxseed oil (or extra virgin olive oil), 2 tablespoons apple cider vinegar, 1 tablespoon water, 1 teaspoon Dijon mustard, a pinch of salt, and a pinch of dill. Close and shake or whisk until emulsified. Taste and adjust seasoning. Add a pinch of red pepper flakes if you like a little heat.
5. Assemble the salad. In a salad bowl, combine the zucchini noodles, chopped hard-boiled egg, and halved tomatoes. Pour the vinaigrette over the salad and gently toss to coat. Finish with a squeeze of lemon and more salt if needed. Sprinkle fresh dill on top.
6. Serve. Serve immediately at room temperature, or refrigerate for a chilled salad.

Ingredients

• 1 medium zucchini, spiralized
• 1 hard-boiled egg, chopped
• A handful of cherry tomatoes, halved
• 2 tablespoons cold-pressed flaxseed oil (or extra virgin olive oil)
• 2 tablespoons apple cider vinegar
• 1 tablespoon water
• 1 teaspoon Dijon mustard
• Pinch of salt
• Pinch of dill (fresh or dried)
• Pinch of red pepper flakes (optional)
• Lemon juice, to taste

Instructions

1. Spiralize the zucchini and place noodles in a bowl.
2. Cook and chop the egg, then add to the zucchini.
3. Add halved cherry tomatoes.
4. Whisk or shake together flaxseed oil, apple cider vinegar, water, Dijon mustard, salt and dill to make the vinaigrette.
5. Pour the dressing over the salad and toss gently. Add lemon juice and red pepper flakes if desired.
6. Serve immediately or chill before serving.

Notes

Store the salad refrigerated in an airtight container for up to 3 days. Extra vinaigrette keeps in the fridge for up to two weeks. Nutritional values are approximate and will vary by ingredient and portion size.

Nutrition (approx.)

Calories: 391 kcal | Carbohydrates: 13 g | Protein: 10 g | Fat: 35 g | Fiber: 3 g