Spring Zoodles with Pickled Tomato Salad

Crisp spiralized vegetables combined with tangy pickled tomatoes and aromatic herbs create a vibrant, refreshing spring salad perfect for a light lunch or side.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

⅓ cup extra-virgin olive oil

3 tablespoons apple cider vinegar

2 tablespoons white balsamic vinegar

1½ teaspoons granulated sugar

1 teaspoon kosher salt

½ teaspoon coarse-ground black pepper

2 cups halved grape tomatoes

1 cup thinly sliced shallots

1 small jalapeño pepper, seeded and thinly sliced*

½ cup lightly packed chiffonade-cut fresh basil

¼ cup lightly packed fresh tarragon leaves, rough chopped

12 asparagus spears, trimmed and bias-cut into 3-inch pieces

2 medium carrots, peeled

1 yellow summer squash

1 zucchini

Everything Bagel seasoning, for garnish

Directions

For marinade, in a large bowl, whisk together olive oil, vinegars, sugar, salt and black pepper. Add grape tomatoes, shallots, jalapeño pepper, basil and tarragon; gently stir to combine. Cover and marinate in refrigerator for 2 hours or up to up to 2 days.
Meanwhile; bring a large saucepan of water to boil. Add asparagus. Cook, uncovered, for 2 to 3 minutes or until asparagus are tender and turn bright green; drain. Transfer to a bowl of ice water to quickly cool. Drain well; pat dry with paper towels.
Cut carrots, yellow summer squash and zucchini into pasta-like strands using a julienne slicer or a spiralizer.
To serve, in a large bowl, add spiralized vegetables and asparagus to marinated tomato mixture; gently toss to coat. Garnish with Everything Bagel seasoning, if desired. Serve immediately.

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*Note: Chile peppers contain volatile oils that can burn skin and eyes. When working with jalapeño peppers, wear protective gloves.