Spiralized Courgette Salad with Vegan Ranch Dressing


Usually when it’s courgette season, I live off courgette soup and stuffed courgettes but now I’ve got my spiralizer, I can live off courgetti, yay. I’d made a gorgeous spinach pesto (I’ll blog about that another time) last week to go with a spiralized salad but today I fancied making a thinner, creamier type of dressing.

Although I adore mayonnaise and sour cream based dressings, the oil/calorie content puts me off, especially as I don’t exercise any moderation when it comes to dressing my salads. So, I bought a tub of Alpro Soya Yogurt and although it’s a plain yogurt, it is fairly sweet and tends to go better in fruit smoothies, rather than on savoury food, so I knew I’d have to savour it up, which I did by adding apple cider vinegar and salt (yes, I just used ‘savour’ as a verb; sorry grammar police).

Spiralized courgette salad with vegan ranch dressing

I’ve got to admit, when I first tasted the dressing on its own, I wasn’t sure it was going to work in my salad as it tasted a bit odd but once it was coating the noodles, it totally worked.

I should also admit that I have no idea if this vegan ranch dressing is anything like a ‘normal’ ranch dressing as I’ve never had it and, on my investigations, there didn’t seem to be a standard recipe – it just seemed to be a mayonnaise and herb-based dressing so I just bunged in what I fancied.

I blitzed all the dressing ingredients in my Froothie Optimum G2.1 high speed blender but if you don’t have a posh blender, a stick blender will be just fine.

Spiralized courgette salad with vegan ranch dressing


Spiralized Courgette Salad with Vegan Ranch Dressing

Rating: 51

Total Time: 5 minutes

Number of servings: 1

Per Serving 236 calories

Fat 10 g

Carbs 27 g

Protein 13 g


Spiralized Courgette Salad with Vegan Ranch Dressing


  • 1 courgette, spiralized
  • 1/3 cucumber, spiralized
  • 1 spring onion, sliced
  • 2 cherry tomatoes, sliced
  • A few cashews, snapped in half
  • For the dressing

  • 1 cup soya yoghurt
  • 1 tsp apple cider vinegar
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch of salt


  1. Toss the salad ingredients together in a bowl
  2. Blend the ranch dressing ingredients and pour on top of the salad, as required


The calorie count given is taking into consideration the whole quantity of the ranch dressing - so the actual figure will be much less, depending on how much you use. Please note all nutritional information is approximate.

Disclosure: I am an Ambassador for Froothie and any links to their products in this post are affiliate links which, if purchased through, won’t cost you any more but will earn me a small commission. I only endorse products I am happy with and I have not been paid for this post. For more information about the Optimum G2.1 blender mentioned in this post, you can read my review here.

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  1. I adore Ranch dressing so I can’t wait to have a try at making yours! I’ve yet to enter the wonderful world of spiralizing… I’ve sent one to mum to review for my blog so will wait and see how she gets on!

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