Ingredients and Weight:
- 2 pounds zucchini, spiralized into noodles
- 1 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, whisk together the buttermilk, sour cream, dill, chives, olive oil, lemon juice, salt, and black pepper.
- Add the zucchini noodles to the bowl and toss to coat.
- Refrigerate for at least 30 minutes before serving.
Nutritional Information:
- Calories: 120
- Fat: 9 grams
- Protein: 5 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
Dish Characteristics:
- Refreshing and light
- With a tangy and creamy buttermilk dressing
- Perfect for a summer salad or side dish
User Comments:
- "This salad is so delicious and easy to make! I love the combination of flavors."
- "The buttermilk dressing is the perfect complement to the zucchini noodles."
- "This is a great salad to bring to a potluck or picnic."
- "I've made this salad several times and it's always a hit with my friends and family."
- "I love that this salad is healthy and filling."
Special Precautions and Tips:
- To spiralize the zucchini, you can use a spiralizer or a julienne peeler.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- The salad can be refrigerated for up to 3 days.
