ZUCCHINI-NOODLE SALAD WITH LEMON, PEAS, AND CASHEWS
This salad is incredibly light and refreshing—a perfect snack or light lunch for a warm afternoon. Zucchini noodles are perfect for salads; using the squash raw makes for a quick meal and a welcome variation from your usual leaf lettuce salads. This one is full of additional veggies like radishes and peas and seasoned with a splash of lemon and some homemade cashew cream. SERVES 4
PREP TIP: Make the noodles the day before, and store in the refrigerator.
PREP TIME: 10 minutes, plus 2 hours to soak
COOK TIME: None
½ cup raw cashews
½ cup water, plus more if necessary
Salt (optional)
Freshly ground black pepper (optional)
3 or 4 zucchini, spiralized or julienned into noodles
½ red bell pepper, diced
½ cup green peas (thawed if frozen)
2 or 3 radishes, sliced
¼ cup broccoli or broccolini florets
Juice of 1 lemon
½ lemon, sliced into wedges, for garnish
- In a medium bowl, soak the cashews in the water for 2 hours, making sure there is enough water to cover them.
- In a blender, blend the soaked cashews and soaking water to a creamy consistency. Season with salt and pepper (if using).
- In a large bowl, stir well to combine the zucchini noodles, bell pepper, peas, radishes, broccoli, and lemon juice.
- Plate the salad, drizzle with the cashew cream, garnish with lemon wedges, and serve.
VARIATION 1 ZUCCHINI SALAD WITH LEMON, PEAS, AND SPICY CASHEW CREAM: Spice up the cashew cream with ¼ teaspoon ground cayenne pepper. Taste and add more if you’d like it even hotter.
VARIATION 2 SWEET POTATO NOODLES WITH LEMON, PEAS, AND CASHEW CREAM: Spiralize 2 sweet potatoes, and sauté for 2 to 3 minutes over medium heat with 1 tablespoon (15 ml) olive oil. Remove from the heat, allow to cool slightly, and then assemble the rest of the salad according to the original recipe.
More Recipes You'll Love
Zucchini-noodle salad with lemon, peas, and cashews is a bright, crunchy, completely raw plate that tastes like spring. The cashews are soaked and blended into a quick creamy dressing, then tossed through cool zucchini noodles with red pepper, peas, radishes, and broccoli. It's fresh, lemony, and satisfying without any cooking at all.
Pro Tips
- Soak the cashews the full 2 hours in plenty of water — properly softened nuts blend into a genuinely creamy dressing instead of a gritty one.
- Use the soaking water in the blender; it helps the dressing emulsify and nothing goes to waste.
- Spiralize the zucchini just before dressing so the noodles stay firm and bright rather than weeping into the bowl.
- The cashew cream doubles as a dip or a sauce for roasted vegetables — make extra and keep it in the fridge.
Frequently Asked Questions
Can I skip soaking the cashews?
Soaking gives the creamiest result. In a hurry, 15 minutes in very hot water softens them enough to blend, though the dressing won't be quite as silky.
What can I use instead of cashew cream?
A lemon-olive oil vinaigrette works, or a spoon of tahini whisked with lemon and water for a different creamy dressing.
Is this salad Paleo?
Yes — zucchini, vegetables, cashews, lemon, and water. No dairy, no grains, and it's naturally vegan as well.
Does it keep for leftovers?
It's best within a few hours since the zucchini softens. Store the dressing separately and toss just before eating to keep everything crisp.
Recipe Card
Ingredients
Method
- In a medium bowl, soak the cashews in the water for 2 hours, making sure there is enough water to cover them.
- In a blender, blend the soaked cashews and soaking water to a creamy consistency.
- Season with salt and pepper (if using).
- In a large bowl, stir well to combine the zucchini noodles, bell pepper, peas, radishes, broccoli, and lemon juice.
