spiralized carrot zucchini salad with feta
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5 from 4 votes

Spiralized Carrot Zucchini Salad with Feta

Spiralized zucchini, yellow squash, and carrots salad with feta cheese and a light zesty Lemon Garlic Dressing.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: spiralized salad, zucchini salad
Servings: 4
Calories: 108kcal
Author: Kate
Cost: $5


  • 1 yellow squash (small, about 6-7 inches)
  • 1 zucchini (small, about 6-7 inches)
  • 1 carrot (medium)
  • 2 oz feta cheese (about 1/4 cup)
  • 2 tablespoons fresh parsley leaves , finely diced

Lemon Garlic Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 1 garlic clove , minced
  • 1 teaspoon sugar or honey (optional, skip for a low carb version)
  • Salt & pepper , to taste (about 1/8 teaspoon each)
  • 1 tablespoon sunflower seeds , toasted (optional)


  • Spiralize or julienne all the vegetables. Or cut them into ribbons with a vegetable peeler.
  • Combine all the dressing ingredients in a small bowl and stir with a fork. Pour the dressing over the salad. Add the feta cheese and fresh parsley, and mix well. Serve immediately.


This salad is best served immediately after adding the dressing, otherwise the spiralized vegetables release too much liquid and are less crisp. If you don't want leftovers, just dress as much spiralized veggies as you plan on eating, and store the rest of the dressing and veggies in the fridge separately until ready to eat.

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Calories: 108kcal | Carbohydrates: 6g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 175mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2970IU | Vitamin C: 22.4mg | Calcium: 93mg | Iron: 0.7mg