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Mustard-Tarragon Zucchini Pasta Salad with Smoked Salmon and Peas

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1


  • 1 medium zucchini Blade C
  • 2-3 oz smoked salmon cut into 2" strips
  • 3 tbsp cooked green peas
  • For the mustard-tarragon dressing:
  • 1 tbsp olive oil
  • 1 tbsp minced shallots
  • 6 tarragon leaves sliced thinly
  • 2 tbsp country/grain Dijon mustard
  • 1 tbsp vegetable broth
  • 1 tbsp nonfat plain Greek yogurt
  • salt and pepper to taste


  • Place a large skillet over medium heat and add in the oil. Once the oil heats, add in the shallots. Cook for about 2 minutes or until the shallots soften.
  • Add in the tarragon and vegetable broth. Cook until the broth reduces.
  • Add in the dijon mustard, stir to combine and then add in the Greek yogurt. Stir until creamy, season with salt and pepper, and add in the zucchini noodles.
  • Toss the noodles to combine and coat with the dressing. Add in the peas and smoked salmon, toss to combine and plate onto a dish. Enjoy!