Shirazi Noodle Salad
By Diana Rodgers, RD.
Recipe by:
  • 2 medium cucumbers
  • 1 medium zucchini
  • Juice of 1 lemon
  • ¼ cup cold pressed, extra-virgin olive oil
  • 2 cups cherry tomatoes (or diced tomatoes)
  • ½ cup minced fresh parsley leaves
  • ¼ cup minced fresh mint leaves
  • ¼ cup very thinly sliced red onion (best done on a mandolin)
  • Sea salt and ground black pepper
  1. With a spiral slicer*, slice the cucumbers and zucchini into noodles and place in a bowl.
  2. Toss with the lemon juice, olive oil, cherry tomatoes, parsley, mint and red onion. Season with salt and pepper to taste.
  3. *NOTE: If you don't have a spiral slicer, you can use a vegetable peeler or mandolin to make long strips of cucumber and zucchini.
Recipe by April Joy Certified Organic Farm | Ridgefield, WA at