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Vegetable Spaghetti Salad

30 minutes
12 minutes
4 servings
A fresh salad that is sure to impress thanks to the nice touch that the Starfrit Electric Starfrit Spiralizer will add. Sub the carbs of pasta with the push of a button!



  • 2 Carrots
  • 2 Zucchinis
  • 5 Radishes
  • 1/2 bunch Chives
  • 3 tbsp White and black sesame seeds
  • 5 Button mushrooms
  • 12 Cherry tomatoes


  • 1 tsp Dijon mustard
  • 2 Eggs
  • 2 tbsp Lemon juice
  • 5 tbsp Olive oil
  • 2 pinches "Fleur de sel" (salt)
  • 5 turns Black peppercorns



  • Peel the carrots and wash the zucchinis. 
  • Spiralize them with the help of the Starfrit Electric Spiralizer.
  • Clean the radishes, brush the mushrooms and cut the cherry tomatoes in 2.
  • In a The Rock pot of salted boiling water, cook the eggs for 10-12 minutes to obtain hard boiled eggs. 
  • Finely slice the chives and slice the mushrooms. 
  • Cut the radish as thin as possible, ideally with the help of a mandolin. 
  • Set the radish aside in ice cold water.


  • Mash, crush or chop the eggs to end up with a texture similar to egg salad. 
  • In a mixing bowl, place the mustard, lemon juice, salt, pepper and olive oil. 
  • Whisk well. 
  • Gently combine the chopped hard boiled eggs to the vinaigrette and adjust the seasoning to taste.


  • In a mixing bowl, combine all the ingredients, add the chives and combine carefully. 
  • Transfer to the serving bowl and then drizzle with the vinaigrette. 
  • Garnish with sesame seeds.

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