Amazing Raw Food Creamy Zucchini Noodle Salad Recipe

This is one of my FAVORITE salads ever! Since buying my hand-held spiralizer a few months ago, I’ve quickly fallen in love with making homemade zucchini noodles. Zucchini noodles are so easy and simple to make and require absolutely NO cooking time. And the best part is, zucchinis are FAT FREE and LOW calorie. 

This creamy salad is bursting with flavor. With a variety of ways to eat it, there is no reason why you should get bored eating this salad every day. You can switch up the different sauce flavors and make it with pesto; homemade hummus, cashew cheese, guacamole… the ideas are endless! Get creative and have experimenting. 

The best thing about this salad: no mater what diet you come from, this is a salad everyone would enjoy eating. I mean c’mon, who doesn’t love a noodle salad? 



Serves 2 

Ingredients for the Salad

  • 2 zucchinis, for the noodles 
  • a large heaping handful of alfalfa sprouts 
  • 1 tomato, chopped into chunks or slices how you like 
  • 1/4 cup marinated mung beans (recipe here) 
  • 1/2 red onions, sliced, diced and sauteed 

Tomato Sauce: 

  • 4 fresh juicy ripe tomatoes
  • a few heaping sprigs of organic cilantro 
  • 1/4 piece red onion 
  • 1 small red bell pepper 
  • 1/2 tsp pink himalayan sea salt 
  • 1 tsp organic italian seasonings 


  • 1-2 ripe avocados 
  • 1/4 piece red onion 
  • 1 tomato 
  • freshly squeezed juice from half a lemon 
  • 1 tsp of organic pink himalayan sea salt 

Additional Salad Add-Ins: 

  • kelp noodles from Gold Mine 
  • chopped prunes 
  • freshly chopped cilantro and parsley 
  • cucumber noodles 
  • carrot noodles/chunks
  • frozen veggies de-thawed (de-thawed frozen vegetables from the bags are a raw product)
  • 1 tsp of Daily GREEN Boost powder
  • 1 tsp organic spirulina powder 
  • 1 tsp organic Panaseeda oil

And anything else you’d like to include in your salad ūüôā 


First and foremost, wash the skin of your zucchini and all other fruits and vegetables you’ll be using to remove any pesticide residue. 

  1. Firstly, make your zucchini noodles by spiralizing the zucchini using a hand-held spiralizer. Spiralize the noodles over your salad bowl. Add in your alfalfa sprouts and set aside. 
  2. Next, make your tomato sauce by processing all the ingredients in your food processor, processing for 30 to 60 seconds. Pour into your salad bowl or in an separate bowl for dipping purposes (if you like). 
  3. Lastly, make your guacamole in your food processor or by hand until you have reached your desired guaca consistency. 
  4. Pour the guacamole in your salad bowl aside your tomato sauce or in a separate bowl for dipping purposes. (I like to pour both my tomato sauce and guacamole on the side of my bowl and mix a bit of sauce and guaca into my salad for a creamy dressing. Just a little tip ;)!) 
  5. Serve the mung beans in your salad and add in your sauteed red onion, tomato and any other add-ins you like. Enjoy! 

Hope you like this recipe! Please share and leave me a comment below with your version. 

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About Miliany Bonet 202 Articles
Miliany Bonet is an ambitious, world-renowned, raw vegan blogger, writer, researcher, author, and an entrepreneur who is passionate about sharing her love and desire for a plant-based lifestyle. She's also the main contributor at Her passion for writing shines through her posts.

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