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Zoodle Salad

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Zoodle Salad

Zoodle Salad


For the Vinaigrette

  • 1 clove garlic, grated
  • 1 tsp dijon mustard
  • ¼ tsp crushed red pepper
  • ½ tsp kosher salt
  • 2 tsp fresh oregano, finely chopped
  • 1 tsp fresh thyme leaves, chopped
  • ¼ cup red wine vinegar
  • ¼ cup Carrington Farms Mustard Seed Oil
  • ¼ cup extra virgin olive oil

For the Salad

  • 6 oz zucchini noodles
  • ⅔ cup grape tomatoes, sliced
  • 1 large roasted red pepper, diced
  • ¼ cup kalamata olives, halved or quartered
  • 1 persian cucumber, diced
  • ⅔ cup red onion, diced
  • 2 oz fresh mozzarella or feta cheese, optional


  1. To make the vinaigrette, combine garlic, dijon mustard, crushed red pepper, salt, and herbs in a large bowl or measuring cup. Whisk in the red wine vinegar. While whisking continually, stream in the Carrington Farms Mustard Seed Oil, followed by the olive oil, whisking until the dressing has emulsified. Taste and adjust seasoning if needed, set aside.
  2. Place the zucchini noodles in a large bowl and drizzle with 2-3 tablespoons of vinaigrette. Toss to coat. Add the tomatoes, roasted red pepper, olives, cucumber, and red onion and toss until distributed. Drizzle with more dressing, sprinkle on cheese if using. Serve immediately.